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American cuisine

American pancakes

Thick, fluffy breakfast pancakes with syrup, fruit or butter.

Well-cooked hot dish

American pancakes — dish photo
American pancakes — American cuisine. Photograph of the dish.

Ingredients

  • flour
  • baking powder
  • egg
  • milk
  • butter
  • sugar
  • salt
  • maple syrup

How it is prepared

Batter is cooked on a hot griddle until bubbles appear, then flipped and cooked through.

Food safety with low immunity

  • Eggs should be fully cooked, with firm whites and yolks.
  • Use only pasteurised milk, yoghurt, cream and cheese.

How to prepare it during treatment

Wash fresh fruit well or use cooked fruit.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Best eaten straight after cooking. Refrigerate leftovers promptly and eat within a day.

Reheating

Better made fresh; if reheating, heat until steaming.

Symptoms it may suit

  • Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.
  • Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
  • Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Freshly cooked and hotmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • Diabetes, Obesity. A sweet dish. With diabetes or weight concerns, discuss portion size with your team.
  • Diabetes. Rich in carbohydrates (rice, potato, dough). With diabetes, discuss portion size and blood sugar with your team.
  • Autoimmune disease, Stomach and gut. Contains wheat (gluten). With coeliac disease and some autoimmune conditions, discuss it with your team.

Nutrition (per 100 g)

Energy282 kcal
Protein7.4 g
Fat12.1 g
Carbohydrate35.3 g
Fibre2.1 g
Sodium508 mg

Figures are for a comparable item in the USDA FoodData Central database: “Pancakes, NFS”. Home recipes vary — treat this as a rough guide, not an exact calculation. USDA FoodData Central, FDC ID 2708294

More from this cuisine

United States: food database → · Country page →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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