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MY MOM told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients as pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. -Auton Miller, Piney Flats, Tennessee
This recipe is:
Quick
Nutritional Facts 1 serving (1 piece) equals 154 calories, 8 g fat (4 g saturated fat), 121 mg cholesterol, 85 mg sodium, 15 g carbohydrate, trace fiber, 6 g protein.
Originally published as Old-World Puff Pancake in Reminisce May/June 1997, p49
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Reviewed on Mar. 10, 2013 by Jellybean
I did not like this recipe at all. The pancake is too dense for my taste and not sweet enough. I sprinkled chocolate chips on top to add a little more flavor and sweetness. I won't make it again.
Reviewed on Apr. 19, 2010 by mkozars
Quick and easy- and my toddlers loved it!
Reviewed on Feb. 01, 2008 by NurseNancyAZ
I actually used 1 less egg in this recipe. With 3, it's a little too eggy for me. :)
Reviewed on Jan. 31, 2008 by bluestamper58
Reviewed on Jan. 31, 2008 by hotdiggydog
I've been making my own redition of the above, using egg whites plus one egg. My guess is that egg beaters would work fine. I can hardly wait to try this recipe.
Reviewed on Jan. 30, 2008 by rainylane
will the old-world puff pancake work with egg beaters?
Reviewed on Jan. 29, 2008 by honeybee101
This is pretty much the same thing as finnish kropsu, the finnish pancake.
Reviewed on Jan. 26, 2008 by martiemouse
something new for dessert
Reviewed on Jan. 22, 2008 by mzlpkj
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