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"For years, my mother has served tasty baked pancake for dinner," says Kari Caven of Coeur d'Alene, Idaho. "But it's so quick and easy I like to make it for breakfast, too. Leftovers taste just as good the next day warmed up in the microwave."
This recipe is:
Quick
Nutritional Facts 1 serving (1 piece) equals 190 calories, 11 g fat (5 g saturated fat), 58 mg cholesterol, 392 mg sodium, 16 g carbohydrate, trace fiber, 8 g protein.
Originally published as Maple-Bacon Oven Pancake in Quick Cooking September/October 1998, p13
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Reviewed on Oct. 05, 2010 by akolsons2
WE LOVE THIS! Its simple and easy to make. Its perfect for family breakfast on the weekends. I have also used Rice Milk and Agave Nectar instead of regular milk and maple syrup to adjust for food allergies. It was sweeter but still delicious!
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