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Dutch Pancake





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3 ea Egg, well beaten

1/2 c Flour

1/2 ts Salt

1/2 c Milk


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. Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary Arts Press, 1936.

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