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Ethiopian Pancakes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.0368
Energy (kCal)2326.658
Carbohydrates (g)508.921
Total fats (g)9.0284
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve the yeast in the warm water. | 2. Place flour in large mixing bowl. Add yeast and mix well. | 3. Cover the mixture with a clean kitchen towel and let it sit at room temperature overnight. | 4. The next morning, stir in the baking powder and let stand for 10 minutes. | 5. Heat about 1/2 teaspoon of the oil in a large skillet, fitted with a cover. Add about 1/2 cup of the batter and fry over low to medium heat for 1-2 minutes. When bubbles appear, cover the skillet for 15 seconds. | 6. Turn out the pancake onto a plate, without flipping it over. Prepare remaining batter this way. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yeast 1 teaspoon 11.1 1.2252 1.4328 0.054000000000000006
    water 2 1/2 cups 0.0 0.0 0.0 0.0
    flour 4 cups 2313.12 506.4216 37.604 8.9744
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    oil - - - -

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



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