Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt a knob of butter in a pan, then leave to cool down. | 2. Meanwhile, place the flour in a bowl. | 3. Break the eggs into the bowl and pour in the milk. | 4. Mix until it turns into a smooth batter. | 5. Stir in the now cooled melted butter and leave to stand for about half an hour. | 6. This lets the starch expand and makes the finished pancake lighter. | 7. When you're ready to cook the pancakes, melt a little more of the butter along with a bit of oil in a frying pan. | 8. A non-stick pan is the best. | 9. When it is quite hot pour 1/4 cup batter into the pan. | 10. Swirl it until it covers the pan and you have a thin, even layer that should set almost immediately. | 11. After about a minute it should be ready to flip. | 12. Cook for 30 seconds on the other side and then tip onto a plate. | 13. Repeat until you have used up all the batter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	50			4275.0	196.425	133.575	360.0
flour	180			104090.4	22788.972	1692.18	403.848
egg	2			143.0	0.72	12.56	9.51
milk	275			40931.0	3207.38	2113.65	2194.17
water	150			0.0	0.0	0.0	0.0
salt				-	-	-	-
oil				-	-	-	-

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