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Bread Pancakes

Name: Bread Pancakes
Yield: 1 servings
Ingredients: 3 cups of (bread; 1 hr. in sweet, sour, buttermilk or water; 1 or 2 beaten eggs; 1 teaspoon salt; 1 teaspoon soda or baking powder; and enough flour to make a thin batter

From The Cook County cook book, 1912

Serves 1

Recipe by Mrs. Leslie V. Warren, 211 S. 8th Ave., Maywood, IL.

Presented as published in 1912. 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

1179Calories

44 gProtein

205 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories1179 kcal

Protein44 g

Carbohydrates205 g

Fiber8.7 g

Sugars20 g

Total Fat19 g

Saturated Fat4.7 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat8 g

Omega-30.8 g

Cholesterol186 mg

Sodium5414 mg

Potassium544 mg

Calcium828 mg

Iron15 mg

Magnesium114 mg

Phosphorus551 mg

Zinc4.1 mg

Copper0.5 mg

Manganese2.6 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B120.4 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)20 mg

Folate64 mcg

Choline147 mg

Caffeine0 mg

Water175 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 73. The excerpt below is the record exactly as published.

BREAD PANCAKES.— Soak 3 cups of (bread 1 hr. in sweet, sour, buttermilk or water; add 1 or 2 beaten eggs, 1 teaspoon salt, 1 teaspoon soda or baking powder and enough flour to make a thin batter

Cook this with the app: pantry check, scaling, and the assistant.