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Puffy Canadian Pancakes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.1115
Energy (kCal)507.2819
Carbohydrates (g)69.9221
Total fats (g)14.6711
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425. | 2. Sieve flour into bowl and make a well in the centre. | 3. Break the eggs into well. | 4. Use a whisk to slowly blend the egg and flour into a smooth mixture. | 5. Add milk as it thickens. | 6. Whisk until smooth. | 7. Let stand for 10 minutes. | 8. Meanwhile, heat an oven-proof crepe pan on stove. | 9. When hot melt butter in pan. | 10. Pour batter into hot pan and put pan in hot oven for 15 minutes. | 11. Pancake is done when batter is puffy and golden brown. | 12. Sieve icing sugar generously over pancake and drop dollops of preserve or sliced fresh fruit in four sections. | 13. Slice into quarters and serve immediately before it loses its puffiness. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 2 143.0 0.72 12.56 9.51
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    salt 1 pinch - - - -
    nutmeg 1 pinch 0.7219 0.0678 0.008 0.0499
    butter - - - -
    icing sugar - - - -
    preserve fruit - - - -

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



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