Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Topping | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 24 eggs
- 1 lb. 14 oz (6 cups) flour
- 6 cups milk
- 2 oz (1/4 cup) sugar
- 2 tablespoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 12 oz (1 ½) cups butter
- 1 lb. 8 oz (3 cups) sour cream
- Strawberry Topping
- 3 tablespoons cornstarch
- 3 lbs. 12 oz (2 quarts) frozen sliced, sweetened California Strawberries, thawed
- 5 oz - 1/2 cup light corn syrup
- 2 oz - 1/4 cup butter
- Directions:
- 1. Blend cornstarch with strawberries in saucepan. Stir in corn syrup and butter.
- 2. Bring mixture to a boil, stirring frequently. Remove from heat and keep warm.
- =
Directions
1. Beat eggs. Whisk in flour and milk; mix smooth. Whisk in sugar, vanilla and cinnamon; mix well. 2. For individual servings: melt 1 tablespoon butter in 6-inch skillet over medium heat. 3. Pour in 4 oz. (1/2 cup) batter. 4. Bake at 425°F, 15 minutes, until pancake is set and lightly browned. 5. Gently remove from pan and place on serving plate. Pour 1/3 cup Strawberry Topping in cavity