• 2 Ratings
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Ingredients

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Directions

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  • In a small mixing bowl combine preserves or jam and walnuts; set aside.

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  • In a large mixing bowl beat eggs, milk, and margarine or butter with an electric mixer on medium to high speed until well combined. Add flour, granulated sugar, and salt; beat until smooth.

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  • Heat a lightly greased, large, nonstick skillet with flared sides over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/3 cup batter into the hot skillet. Quickly lift and tilt skillet to spread the batter into an even 8-inch circle. Cook over medium heat for 1-1/2 to 2 minutes or until batter appears firm and undersides are lightly browned. Invert pancake onto an ovenproof plate. Keep warm in a loosely covered ovenproof dish in a 300 degree F oven.

Instructions Checklist
  • To serve, spread the unbrowned side of each pancake with a rounded tablespoon of the walnut mixture. Roll up jelly-roll style. If desired, cut in half. Sprinkle pancakes with powdered sugar. Makes 8 pancakes.

Nutrition Facts

312 calories; 12 g total fat; 3 g saturated fat; 83 mg cholesterol; 185 mg sodium. 46 g carbohydrates; 1 g fiber; 7 g protein; 632 IU vitamin a; 1 mg vitamin c; 61 mg calcium; 2 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0