Dutch Pancake

Yield: 1 servings

Ingridients:
3 each egg, beaten
1/2 teaspoon salt
1/2 cup all purpose flour
1/2 cup milk

Preparation:
Beat the eggs thoroughly and add the flour and salt. Continue to beat and add the milk while beating. Pour into a well-buttered pan and bake for 25 minutes. Serve with powdered sugar and lemon juice.

Nutritional Information per Serving

Nutrient	Unit	Value
Proximates
Water	g	204.28
Energy	kcal	339
Protein	g	21.06
Total lipid (fat)	g	2.95
Ash	g	4.83
Carbohydrate, by difference	g	54.58
Fiber, total dietary	g	1.7
Minerals
Calcium, Ca	mg	165
Iron, Fe	mg	0.83
Magnesium, Mg	mg	42
Phosphorus, P	mg	196
Potassium, K	mg	398
Sodium, Na	mg	1389
Zinc, Zn	mg	0.93
Copper, Cu	mg	0.107
Manganese, Mn	mg	0.436
Selenium, Se	mcg	41.5
Vitamins
Vitamin C	mg	1.2
Thiamin	mg	0.129
Riboflavin	mg	0.679
Niacin	mg	0.978
Pantothenic acid	mg	0.783
Vitamin B-6	mg	0.084
Folate	mcg	25
Vitamin B-12	mcg	0.64
Vitamin A, IU	IU	250
Vitamin E	mg_ATE	0.123
Lipids
Fatty acids, total saturated	g	1.555
Fatty acids, total monounsaturated	g	0.731
Fatty acids, total polyunsaturated	g	0.345
Cholesterol	mg	10