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Soft Corn Tortilla Pancakes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)35.4915
Energy (kCal)865.756
Carbohydrates (g)61.4456
Total fats (g)53.7741
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients in bowl using a wire whisk. | 2. Heat a large non-stick skillet to medium high. | 3. Lightly oil the pan. | 4. Add enough batter to make a thin pancake (I usually use a 1/2 cup measure), swirl the batter around the pan to get a uniform thickness. | 5. Brown lightly, about 2 minutes then flip and brown lightly on the reverse side. | 6. Separate pancakes with paper towels, serve warm with your favorite taco or enchilada fillings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 3 beaten 214.5 1.08 18.84 14.265
    milk 1 1/2 1/2 223.26 17.4948 11.529000000000002 11.9682
    purpose flour 1 cup - - - -
    salt 1 teaspoon - - - -
    yellow cornmeal 1/2 cup 203.74 42.8708 5.0508 2.074
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669

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



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