RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	31.8094
Energy (kCal)	238.2067
Carbohydrates (g)	6.1484
Total fats (g)	8.7405
Fatty acids, total saturated 20:0 (g)	0.0013
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1319
Fatty acids, total polyunsaturated 17:1 (g)	0.0053
Fatty acids, total trans-monoenoic (g)	0.0114
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1416
Fatty acids, total saturated 4:0 (g)	0.0933
Fatty acids, total trans (g)	0.0167
Riboflavin (mg)	0.5773
Tocopherol, beta (mg)	0.0044
Lactose (g)	6.1610
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0167
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.8418
Tocopherol, delta (mg)	0.0264
Arginine (g)	0.4706
Proline (g)	0.6047
Fatty acids, total polyunsaturated 18:1 t (g)	0.0101
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1628
Adjusted Protein (g)	0.0000
Cystine (g)	0.1429
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	37.0620
Copper, Cu (mg)	0.3455
Maltose (g)	0.0000
Zinc, Zn (mg)	2.1523
Total lipid (fat) (g)	8.7405
Vitamin K (phylloquinone) (g)	0.6113
Cholesterol (mg)	232.5467
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0158
Menaquinone-4 (g)	1.2200
Phytosterols (mg)	0.0000
Folate, total (g)	43.7800
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0097
Vitamin A, IU (IU)	548.5733
Energy (kcal)	238.2067
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1054
Fatty acids, total saturated 14:1 (g)	0.0031
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2685
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0261
Sugars, total (g)	6.3238
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0264
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	221.3200
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0629
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6288
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	40.1467
Fatty acids, total saturated 16:0 (g)	2.0950
Carbohydrate, by difference (g)	6.1484
Vitamin D (IU)	38.5200
Fructose (g)	0.0000
Fluoride, F (g)	0.4840
Aspartic acid (g)	0.9142
Tyrosine (g)	0.4136
Potassium, K (mg)	482.4267
Fatty acids, total saturated 12:0 (g)	0.0939
Vitamin A, RAE (g)	160.5200
Serine (g)	0.6590
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4981
Fatty acids, total trans-polyenoic 22:4 (g)	0.0057
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0018
Fatty acids, total saturated 14:0 (g)	0.3791
Histidine (g)	0.2519
Isoleucine (g)	0.4941
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0053
Niacin (mg)	1.3883
Water (g)	229.9913
Fatty acids, total saturated 8:0 (g)	0.0933
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0079
Carotene, beta (g)	8.5400
Sodium, Na (mg)	192.0067
Iron, Fe (mg)	2.3933
Energy (kJ)	997.4800
Ash (g)	2.6438
Caffeine (mg)	0.0000
Glycine (g)	0.2657
Fatty acids, total trans-polyenoic (g)	0.0053
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0053
Fatty acids, total saturated 18:2 undifferentiated (g)	0.8680
Fatty acids, total polyunsaturated (g)	1.2714
Vitamin E (alpha-tocopherol) (mg)	1.1141
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2547
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0915
Vitamin D (D2 + D3) (g)	1.0020
Vitamin D3 (cholecalciferol) (g)	1.0020
Lysine (g)	0.7234
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0101
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.1296
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0035
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2097
Folate, food (g)	43.7800
Fatty acids, total saturated 20:1 (g)	0.0119
Fatty acids, total monounsaturated (g)	2.6998
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.6736
Fatty acids, total polyunsaturated 16:1 t (g)	0.0013
Fatty acids, total polyunsaturated 17:0 (g)	0.0097
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0440
Choline, total (mg)	220.3847
Fatty acids, total polyunsaturated 16:1 c (g)	0.0871
Fatty acids, total saturated (g)	3.7946
Vitamin B-12 (g)	2.0739
Calcium, Ca (mg)	296.2333
Fatty acids, total saturated 10:0 (g)	0.0941
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0044
Alanine (g)	0.4539
Glutamic acid (g)	1.5999
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0004
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	159.3000
Leucine (g)	0.8426
Folate, DFE (g)	43.7800
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0053
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.1223
Threonine (g)	0.4081
Fatty acids, total polyunsaturated 18:1 c (g)	1.4907
Manganese, Mn (mg)	0.0172
Protein (g)	31.8094
Cryptoxanthin, beta (g)	3.9600
Fatty acids, total saturated 18:1 undifferentiated (g)	2.5741
Betaine (mg)	0.8640
Phosphorus, P (mg)	393.6000
Tocopherol, gamma (mg)	0.2200

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> English
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a blender or food processor mix the milk eggs and salt. Add the flour in small amounts and mix each time to avoid lumps. The consistency should be about equal to single cream. | 2. Heat up the frying pan over a medium-high heat and add a bit of oil. When it beguins to smoke stir the batter and pour a thin layer over the bottom of the pan. | 3. When the air bubbles start coming through and most of the pancake has turned colour leaving a thin white coating turn the pancake over. | 4. For the second side wait a few seconds & then check to see to see if nice and golden. It's much easier to check the second side as you pancake is now one piece. | 5. Serve on a warm plate with either syrup & butter, sugar and lemon, or if you're going for a war years recipe vinigar & sugar. | 6. To freeze just stack between layers of baking paper. Slide into ziplock bag and freeze. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1/2		74.42	5.8316	3.843	3.9894
egg	1		62.92	0.3168	5.5264	4.1844
salt	1	pinch	-	-	-	-
plain flour	4	ounces	100.8667	0.0	22.44	0.5667
oil			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Bero Pancakes