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English Pancakes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.3243
Energy (kCal)947.958
Carbohydrates (g)141.5444
Total fats (g)29.7055
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sift flour into a bowl. | 2. Add salt and stir with a hand whisk. | 3. Add egg and slowly add milk while stirring. | 4. (batter will be more runnier than American pancakes). | 5. Refrigerate for an hour. | 6. Put a little oil in a medium sized frying pan and warm over medium heat, after coating bottom of frying pan, pour out extra oil. | 7. Pour 1/4 of a cup of batter in the pan and tilt so the batter covers the bottom of the pan. | 8. Flip pancakes after about 1 1/2 minutes. | 9. Repeat steps 4-6 until batter is gone. | 10. Serve with lemon and sugar, fruit, or Lyle's golden syrup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 1 cup 578.28 126.6054 9.401 2.2436
    salt 1 pinch - - - -
    egg 1 71.5 0.36 6.28 4.755
    milk 1 1/4 1/4 186.05 14.579 9.6075 9.9735
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334

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



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