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Pancakes

Name: Pancakes
Yield: 2 servings
Ingredients: 4 eggs; 1 1/2 tsps. baking powder; % pt. of milk; % tsp. of salt; 1 cup of flour; Butter or lard for baking

From The art of German cooking and baking, 1922

Serves 2

If you use a large spider, put in 3 to 3 pancakes and bake them at once.

Presented as published in 1922. 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

558Calories

23 gProtein

56 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories558 kcal

Protein23 g

Carbohydrates56 g

Fiber0 g

Sugars6.2 g

Total Fat27 g

Saturated Fat7.7 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol387 mg

Sodium1125 mg

Potassium407 mg

Calcium414 mg

Iron5.6 mg

Magnesium44 mg

Phosphorus462 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A199 mcg

Vitamin E1.9 mg

Vitamin K5.7 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)4.4 mg

Folate147 mcg

Choline316 mg

Caffeine0 mg

Water190 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 107. The excerpt below is the record exactly as published.

PANCAKES. Quantity for 6 Persons. 4 eggs 1 Vi tsps. baling powder % pt. of milk % tsp. of salt 1 cup of flour Butter or lard for baking

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