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Grandma Kay's Swedish Pancakes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.1498
Energy (kCal)925.1985
Carbohydrates (g)78.4772
Total fats (g)51.7449
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Allow eggs and milk to rise to room temperature. | 2. Beat eggs until frothy; slowly add milk. | 3. Blend in each ingredient separately. | 4. Add the flour 1 tablespoons. | 5. at a time; add the butter last. | 6. (Batter will be thin and may contain lumps- not to worry!) Heat griddle or skillet on medium to med -lowheat. | 7. Add a small amout of butter and swirl around. | 8. Pour batter onto the hot griddle by the tablespoonful; turn pancakes when they become bubbly. | 9. Cook until golden and remove to plate. | 10. Note: You may keep stacks warm in the oven on low while you cook a bunch of these up. | 11. Serve with butter, Swedish lingonberry or Swedish strawberry preserve and a dusting of powdered sugar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 3 214.5 1.08 18.84 14.265
    milk 1 cup 148.84 11.6632 7.686 7.9788
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    salt - - - -
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    flour 5 tablespoons 180.7125 39.5642 2.9378 0.7011
    butter 1/4 cup melted cooled 342.0 15.714 10.686 28.8

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



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