Title: Dutch Pancake
Categories: Penn Brunch
Yield: 1 Servings

3		Egg, well beaten
1/2	ts	Salt
1/2	c	Flour
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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