German Puffed Pancake

4 Servings
Cake
Uncategorized
Pancake Butter Peach

2 tb Unsalted ter
2 lg s
1/2 c Each: -purpose flour;
1/4 ts t
1 ds Freshly grated meg
Peach and awberry

Cooking time: 25 minutes Preparation time: 5 minutes 1. Heat oven to 425 degrees. Place butter in 9-inch pie plate and put pan in oven to melt butter. 2. Whisk eggs in medium bowl. Add flour, milk, salt and nutmeg; mix to combine. Pour into pan. 3. Bake until pancake is puffed and golden, 20 minutes. Sift confectioners sugar over top and serve immediately with lemon wedges and fruit compote. Test Kitchen Note: For a slightly sweet pancake, add 1-2 teaspoons sugar and 1/2 teaspoon vanilla extract. Nutrition information per serving: Calories ...... 164 Fat ............. 9 g Cholesterol .. 130 mg Sodium ..... 180 mg Carbohydrates .. 14 g Protein ......... 6 g From Chicago Tribune Posted to TNT - Prodigys Recipe Exchange Newsletter by Rrairie and at;aol.com on Aug 14, 1997


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Puffed Wheat Cake

24 Servings
Puffed Wheat
Canadian
Sweet Chocolate soft snacks desert Lunches Puffed Wheat Canadian

2 cups wn Sugar
1 cup ter
1 cup n Syrup
2 tbs. oa
1 pinch of t
1 tsp. illa
12 cups Puffed at

Melt butter in Microwave and pour into a heavy bottom pot with sugar, corn syrup, cocoa, and salt. Stir constantly until boil. Slow boil for about 3-5 minutes or until ( soft ball stage ). Let cool a few minutes and add Vanilla and stir until it starts to thicken. Pour into large bowl of Puffed Wheat and stir. Empty into 2 (9x12) greased pans


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