Directions:
- Melt butter in a 10-inch ovenproof frying pan over low heat. Remove from heat.
- In a large bowl or blender, beat or whirl eggs until light and pale. Beat or blend in milk, vanilla, flour, sugar, and salt.
- Pour batter into prepared pan and bake in a 425° oven until pancake is puffed and lightly browned, 15 to 20 minutes. Slice into wedges and serve immediately with raspberry sauce.
- Raspberry sauce: In a food processor or blender, whirl 4 cups rinsed fresh or thawed frozen raspberries until smooth. Rub purée through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry purée; taste, and add more sugar if desired. Makes 1 1/4 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 878.21 Kcal (3677 kJ) | ||
| Calories from fat | 451.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.13g | 77% | |
|---|---|---|---|
| Cholesterol | 653.27mg | 218% | |
| Sodium | 598.93mg | 25% | |
| Potassium | 574.24mg | 12% | |
| Total Carbs | 74.46g | 25% | |
| Sugars | 25.14g | 101% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 31.69g | 63% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 3.6mg | 20% | |
| Calcium | 328.4mg | 33% | |
| Amount Per 100 g | |||
| Calories | 191.86 Kcal (803 kJ) | ||
| Calories from fat | 98.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.95g | 77% | |
|---|---|---|---|
| Cholesterol | 142.72mg | 218% | |
| Sodium | 130.85mg | 25% | |
| Potassium | 125.45mg | 12% | |
| Total Carbs | 16.27g | 25% | |
| Sugars | 5.49g | 101% | |
| Dietary Fiber | 0.41g | 8% | |
| Protein | 6.92g | 63% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.8mg | 20% | |
| Calcium | 71.7mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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