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German Puffed Pancakes With Rhubarb Compote

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.7076
Energy (kCal)1114.0058
Carbohydrates (g)171.9832
Total fats (g)33.9212
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. preheat oven to 425. | 2. split the vanilla bean pod and scrap out the insides with a knife. | 3. in a saucepan add vanilla innards, pod, rhubarb, the 3/4 cup sugar, water, | 4. cook over low heat 20 minutes. | 5. stir in 2 tablespoons butter and lemon juice. | 6. remove vanilla pod. | 7. Combine eggs, half and half, flour and 2 tablespoons sugar in a blender. | 8. divide 6 tablepoons butter and melt. | 9. add to 2 oven safe skillets. | 10. pour batter into skillets. | 11. bake 20 minutes. | 12. serve rhubarb compote over tops of pancakes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vanilla bean 1 - - - -
    rhubarb 2 sliced 51.24 11.0776 2.1959999999999997 0.488
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    water 2 tablespoons 0.0 0.0 0.0 0.0
    butter 2 tablespoons unsalted 171.0 7.857 5.343 14.4
    lemon 1 1.2808 0.4116 0.0486 0.0132
    butter 6 tablespoons unsalted 171.0 7.857 5.343 14.4
    egg 4 286.0 1.44 25.12 19.02
    half 1/2 cup - - - -
    purpose flour 1/2 cup - - - -
    sugar 2 tablespoons 604.485 151.197 0.0 0.0

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



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