RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	40.3292
Energy (kCal)	1343.6297
Carbohydrates (g)	218.9586
Total fats (g)	34.3601
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3621
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.1240
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	1.7638
Tocopherol, beta (mg)	0.0290
Lactose (g)	8.2147
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.9198
Tocopherol, delta (mg)	0.0300
Arginine (g)	2.4976
Proline (g)	3.3166
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.7557
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	33.1487
Copper, Cu (mg)	1.1397
Maltose (g)	0.0000
Zinc, Zn (mg)	4.8229
Total lipid (fat) (g)	34.3601
Vitamin K (phylloquinone) (g)	1.3572
Cholesterol (mg)	203.5667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	1.6267
Phytosterols (mg)	0.0000
Folate, total (g)	521.6683
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	563.6700
Energy (kcal)	1343.6297
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1725
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.9205
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	12.3929
Folic acid (g)	330.8550
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	258.6925
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	2.0750
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	108.1737
Fatty acids, total saturated 16:0 (g)	4.6687
Carbohydrate, by difference (g)	218.9586
Vitamin D (IU)	44.2533
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	2.6674
Tyrosine (g)	1.4048
Potassium, K (mg)	724.9775
Fatty acids, total saturated 12:0 (g)	0.1253
Vitamin A, RAE (g)	156.1767
Serine (g)	2.2673
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.9601
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.5560
Histidine (g)	0.9452
Isoleucine (g)	1.6909
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	19.1275
Water (g)	236.1358
Fatty acids, total saturated 8:0 (g)	0.1240
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	11.3867
Sodium, Na (mg)	2003.2917
Iron, Fe (mg)	21.7380
Energy (kJ)	5624.5062
Ash (g)	16.2090
Caffeine (mg)	0.0000
Glycine (g)	1.5324
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	11.1229
Fatty acids, total polyunsaturated (g)	11.6490
Vitamin E (alpha-tocopherol) (mg)	0.6869
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2897
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1220
Vitamin D (D2 + D3) (g)	1.1627
Vitamin D3 (cholecalciferol) (g)	1.1627
Lysine (g)	1.8257
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.7836
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	2.8108
Folate, food (g)	188.4158
Fatty acids, total saturated 20:1 (g)	0.0437
Fatty acids, total monounsaturated (g)	11.4821
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	195.0953
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	8.0512
Vitamin B-12 (g)	1.1770
Calcium, Ca (mg)	1390.4893
Fatty acids, total saturated 10:0 (g)	0.1250
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	1.5528
Glutamic acid (g)	10.2728
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	153.2000
Leucine (g)	2.9810
Folate, DFE (g)	751.8283
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	10.3080
Tryptophan (g)	0.6070
Threonine (g)	1.3728
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	2.1979
Protein (g)	40.3292
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	11.2479
Betaine (mg)	1.1260
Phosphorus, P (mg)	1130.5785
Tocopherol, gamma (mg)	0.4418

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Irish >> Irish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Whisk butter, sugar, salt and egg in medium bowl. Whisk in milk and Irish cream liqueur until combined. | 2. Add flour and baking powder to the bowl, then stir until just about smooth. (Batter will still have some lumps, do not over mix.). | 3. In a large non-stick skillet over medium-low heat, heat 1 tablespoon butter. Drop as many 1/4-cup portions into the skillet as will fit without crowding, then gently spread out into a disc shape. When bubbles appear on the surface, flip the pancakes over and continue to cook until done, about 1-2 minutes more. | 4. Repeat with remaining batter. | 5. Serve warm with butter and syrup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons	unsalted melted	256.5	11.7855	8.0145	21.6
sugar	2	tablespoons	granulated	39.975	7.501	1.2512	0.624
salt	3/4	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
milk	2/3	cup		99.2267	7.7755	5.124	5.3192
irish cream	1/3	cup		-	-	-	-
cake flour	1 3/4	3/4		867.895	187.0769	19.6595	2.0619
baking powder	3 1/2	teaspoons		8.533	4.4597	0.0	0.0
butter	4	tablespoons		256.5	11.7855	8.0145	21.6
maple syrup				-	-	-	-

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

Cooking in progress....

Baileys Irish Cream Pancakes