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French Pancakes
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
277Calories
16 gProtein
25 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories277 kcal
Protein16 g
Carbohydrates25 g
Fiber0 g
Sugars12 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium634 mg
Potassium457 mg
Calcium592 mg
Iron2.2 mg
Magnesium40 mg
Phosphorus459 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.3 mg
Folate49 mcg
Choline190 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 18. The excerpt below is the record exactly as published.
French Pancakes One egg, one cup of milk, pinch of salt, one teaspoon baking powder, and about two tablespoons of flour
Cook this with the app: pantry check, scaling, and the assistant.