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Old Fashioned Buckwheat Pancakes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.4464
Energy (kCal)767.6412
Carbohydrates (g)58.2668
Total fats (g)46.1671
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve yeast in warm water. | 2. Add cold water. | 3. sift dry ingredients. | 4. mix in rest. | 5. Let the ingredients stand at room temperature for at least 30 minutes. | 6. Heat griddle while mixing the batter the next morning. | 7. To test sprinkle with drops of water. | 8. If bubbles"skitter around," heat is just right and cakes will brown immediately. | 9. Pour batter from tip of a large spoon or from a pitcher, in pools a little apart (for perfectly round cakes). | 10. If it is necessary grease griddle very lightly. | 11. Turn pancakes as soon as they are puffed and full of bubbles, but before they break, important for light cakes. | 12. Turn and brown on the other side. | 13. Keep pancakes hot for desserts, etc. | 14. by placing between folds of wax paper in a warm oven. | 15. Or place pancakes separately on a rack in a very low oven with the door ajar. | 16. (DO NOT STACK THEM). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    active yeast 1 package - - - -
    water 1/2 cup 0.0 0.0 0.0 0.0
    cold water 2 cups 0.0 0.0 0.0 0.0
    flour 1 cup sifted 364.56 26.8128 31.7604 17.346
    salt 1/2 teaspoon - - - -
    molasses 1 tablespoon 61.0812 15.74 0.0 0.0211
    butter 1/4 cup melted 342.0 15.714 10.686 28.8
    baking soda 1 teaspoon 0.0 0.0 0.0 0.0
    water 1/2 cup 0.0 0.0 0.0 0.0

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



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