Pancakes
From Royal baker and pastry cook, 1913
Serve with sauce, jelly, or preserves.
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
1642Calories
81 gProtein
220 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories1642 kcal
Protein81 g
Carbohydrates220 g
Fiber0 g
Sugars25 g
Total Fat48 g
Saturated Fat18 g
Monounsaturated Fat14 g
Polyunsaturated Fat6.3 g
Omega-30.2 g
Cholesterol1174 mg
Sodium966 mg
Potassium1486 mg
Calcium1142 mg
Iron20 mg
Magnesium163 mg
Phosphorus1797 mg
Zinc7.7 mg
Copper0.6 mg
Manganese2 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A636 mcg
Vitamin E3.4 mg
Vitamin K0.9 mcg
Vitamin B61 mg
Vitamin B125.3 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)3.2 mg
Niacin (B3)18 mg
Folate542 mcg
Choline969 mg
Caffeine0 mg
Water683 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.
Pancakes. — 1 pint flour, 6 eggs, 1 saltspoon salt, 1 teaspoon Royal Baking Powder, and milk to make a thin batter. Add the baking powder to the flour, beat the whites and yolks of eggs separately ; add the yolks, salt, 2 cups milk
Cook this with the app: pantry check, scaling, and the assistant.