1/2 C
Whole Egg Powder
2 Tbsp
Dehydrated Fat-Free Milk
1 1/2 C
1 Tbsp
Melted Butter
3/4 C
Flour (Half White/Wheat can be used)
1/2 tsp
1/4 C


1. Combine all ingredients and mix well. Use blender if possible and scrape sides to be sure all ingredients are well incorporated.

2. Refrigerate batter a minimum of 1 hour, overnight if possible. Batter should be consistency of heavy cream.

3. Pour 1/4 cup of batter onto hot lightly greased pan (water should sizzle on pan). Tilt pan so batter evenly costs the bottom. Cook until browned on each side. Server with topping.

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