Americanbreakfast
Apple Pancakes
From New Delineator recipes., 1929
Serve in an overlapping row around a platter of pork chops or separately with roast pork.
Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1007Calories
34 gProtein
193 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories1007 kcal
Protein34 g
Carbohydrates193 g
Fiber3.1 g
Sugars40 g
Total Fat13 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium698 mg
Potassium613 mg
Calcium364 mg
Iron13 mg
Magnesium75 mg
Phosphorus526 mg
Zinc2.8 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D2 mcg
Vitamin C9 mg
Vitamin A165 mcg
Vitamin E1.2 mg
Vitamin K1.7 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)13 mg
Folate348 mcg
Choline302 mg
Caffeine0 mg
Water290 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 5. The excerpt below is the record exactly as published.
APPLE PANCAKES I tablespoon fat i teaspoon baking-powder 1 tablespoon sugar i cup apples 2 eggs Cinnamon i^ cups flour Milk Cream the fat and sugar, add the beaten eggs, the flour sifted with the baking-powder and cinnamon, and the finely chopped apples. Then gradually add milk to make a medium batter. Bake on a griddle as for ordinary pancakes and serve in an over- lapping row around a platter of pork chops or serv^e separately with roast pork, either hot or cold. Cooked apples or a dry apple sauce may be used with batter in the same way. WAFFLES 1/^2 cups flour I cup milk ]2 teaspoon salt 2 eggs 3 teaspoons baking-powder i tablespoon fat
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