4 Serves
121 Mins
Preheat your oven to 175°C to ensure a stable environment for the soufflé rise.
In a large mixing bowl, whisk together the flour and baking powder to ensure even distribution.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
275 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
329 mg / 1,250 mgPotassium
123 mg / 4,700 mgSodium
279 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
2 g / 28 gSugar
28 g / 50 gSaturated Fat
19 g / 20 gCholesterol
184 mg / 300 mgCaffeine
0 mgNet Carbs
81 gAlcohol
0 g
Using a hand mixer, cream the butter and sugar in a separate bowl until the mixture is pale and fluffy.
Gradually incorporate the eggs and milk into the butter mixture, then fold in the dry ingredients until just combined.
Pour the batter into a greased baking pan and bake for 25-30 minutes until the pancakes are golden and set.
Allow the pancakes to rest briefly before serving warm.
1
g22
g8
g
