English Pancakes
From Royal baker and pastry cook, 1913
Butter each pancake and sprinkle with powdered sugar.
Presented as published in 1913. 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
1748Calories
47 gProtein
143 gCarbs
110 gFat
Full nutrition (34 nutrients)
Calories1748 kcal
Protein47 g
Carbohydrates143 g
Fiber0 g
Sugars36 g
Total Fat110 g
Saturated Fat60 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol672 mg
Sodium728 mg
Potassium1267 mg
Calcium1149 mg
Iron9.3 mg
Magnesium119 mg
Phosphorus1399 mg
Zinc4.8 mg
Copper0.3 mg
Manganese1 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K5.9 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)9.2 mg
Folate248 mcg
Choline381 mg
Caffeine0 mg
Water654 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 17. The excerpt below is the record exactly as published.
English Pancakes. — 1 pint milk, 2 eggs, 1 tablespoon sugar, 1 cup flour, 1 teaspoon Royal Baking Powder, 1 cup cream, pinch salt
Cook this with the app: pantry check, scaling, and the assistant.