Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the dry ingredients in a medium bowl (flour, baking powder, salt, and sugar). | 2. Add the eggs, milk, and vanilla | 3. If you wanted to add canned corn, blueberries, or apples, do it now. If adding canned corn, remove vanilla from the recipe. | 4. In a large frying pan, heat the half stick of butter at medium heat until it's completely melted. | 5. Add the melted butter to your mix (bonus: you now have a buttered pan!). | 6. Put 3-4 inch diameter spoonfuls of pancake batter into the pan. If the butter is burning, turn the heat down. | 7. When the pancakes start to bubble and look dry around the edges, flip them over and cook them on the other side until golden brown. | 8. Add more butter to the pan as needed. | 9. If the recipe is too big, you can use the batter the next day but they will not be as successful. It's better to cook the pancakes and reheat them when you want to eat them. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 1/2	1/2	used	-	-	-	-
baking powder	1 3/4	3/4		4.2665	2.2298	0.0	0.0
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
salt	1	teaspoon		-	-	-	-
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
egg	2			143.0	0.72	12.56	9.51
milk	1 1/4	1/4		186.05	14.579	9.6075	9.9735
butter	1/4	cup		342.0	15.714	10.686	28.8
blueberry	10	ounces	frozen	161.5921	41.0784	2.0979	0.9355
corn	1	can		186.9565	40.6522	7.1087	2.9348
apple	1 -2		chopped	0.0	0.0	0.0	0.0

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