vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Buckwheat Pancakes
From The Cook County cook book, 1912
Serves 3
Recipe by Mrs. Julius Casper, Wheeling, 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
689Calories
10 gProtein
52 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories689 kcal
Protein10 g
Carbohydrates52 g
Fiber1.2 g
Sugars34 g
Total Fat49 g
Saturated Fat8 g
Monounsaturated Fat12 g
Polyunsaturated Fat27 g
Omega-30 g
Cholesterol124 mg
Sodium6152 mg
Potassium510 mg
Calcium172 mg
Iron2.9 mg
Magnesium78 mg
Phosphorus159 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.7 mcg
Vitamin C1.3 mg
Vitamin A89 mcg
Vitamin E8.3 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate53 mcg
Choline153 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 3 servings.
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.
BUCKWHEAT PANCAKES.— Mix 3 tablespoons molasses with a qt. of sour milk or buttermilk and 2 beaten eggs, then add, stirring slowly, enough buckwheat flour to make a nice batter, and 1 handful of cornmeal, 1 teaspoon soda. Salt to taste, 1 teaspoon of haking powder
Cook this with the app: pantry check, scaling, and the assistant.