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Lemon Buttercream Pancakes With Blueberries

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.0533
Energy (kCal)828.872
Carbohydrates (g)49.5689
Total fats (g)60.5638
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Have all ingredients at room temperature. | 2. Sift together flour, sugar, salt and soda. | 3. Whisk buttermilk, sour cream, butter and egg yolks. | 4. Stir in vanilla and zest. | 5. Whisk milk mixture into flour. | 6. Let batter rest about 15 minutes. | 7. Beat 2 egg whites into soft peaks and fold into batter. | 8. Use about ¼ cup per pancake and drop on preheated griddle or frying pan. | 9. Cook completely on one side. | 10. Sprinkle on a few berries then turn to finish cooking. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 1 1/4 1/4 - - - -
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    salt 1/2 teaspoon - - - -
    baking soda 1 teaspoon 0.0 0.0 0.0 0.0
    buttermilk 1 1/4 cups - - - -
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    butter 1/4 cup melted 342.0 15.714 10.686 28.8
    egg 2 separated 143.0 0.72 12.56 9.51
    vanilla 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    lemon zest 1/2 tablespoon grated - - - -
    blueberry - - - -

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



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