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Peanut Butter and Jelly Pancakes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)51.8636
Energy (kCal)1292.48
Carbohydrates (g)89.2312
Total fats (g)86.8824
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat cookie crumbs, baking mix, eggs and milk in bowl until smooth. | 2. Pour 2/3 cup batter on lightly greased preheated griddle, spreading to 7-inch circle. Cook on medium heat until surface is bubbly and bottom is lightly browned. Turn carefully to brown other side. Remove and keep warm. Repeat to make a total of 4 pancakes. | 3. Spread 2 pancakes with peanut butter and 1 with jam. Alternately stack pancakes beginning with peanut butter-topped pancake and ending with plain pancake. | 4. Sprinkle with powdered sugar if desired. Cut pancake stack into wedges; serve immediately with syrup, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chocolate chip cookie 1 cup crushed crushed - - - -
    buttermilk baking mix 1 1/2 cups - - - -
    egg 2 143.0 0.72 12.56 9.51
    milk 1 cup 148.84 11.6632 7.686 7.9788
    creamy peanut butter 1/2 cup 778.24 21.76 31.3216 69.3376
    jam preserve 1/4 cup 222.4 55.088 0.29600000000000004 0.055999999999999994

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



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