Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
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
- one quart of flour
- one pint of sour cream
- one teaspoonful of soda
- one quart of warm milk made into a batter
- a piece of butter the size of a walnut
- three eggs
- four eggs
- two spoonsful of good yeast
- butter the size of a walnut
Directions
One quart of flour, one pint of sour cream or buttermilk. Three eggs, half a teacup of melted butter, one teaspoonful of soda, in the cream. Stir well together and drop with a spoon into a pan.
One quart of warm milk made into a batter, with the yolks of three or four eggs. A piece of butter the size of a walnut, a little salt, about two spoonsful of good yeast. Beat well together and set to rise over night for breakfast. The batter must be rather thicker than pancake batter. The griddle for baking made pretty hot, and well greased.
They are quite good made of bread in the morning, if you make it of the proper consistency, with warm milk and eggs. Set it in a warm place, and they will soon rise, and require no extra yeast. The more they are beaten the better.