Raw
The original submission: a PDF
L1
Level 1: 38 lines
- 1Good Old-Fashioned Pancakes
- 2Perfect pancakes are easier to make than you think. This pancake recipe produces thick, fluffy, and all-around delicious pancakes with just a few ingredients that are probably already in your kitchen (and it's so much better than the boxed stuff).
- 3Prep Time: 5 mins
- 4Cook Time: 15 mins
- 5Total Time: 20 mins
- 6Servings: 8
- 7Pancake Ingredients
- 8You likely already have everything you need to make this pancake recipe. If not, here's what to add to your grocery list:
- 9· Flour: This homemade pancake recipe starts with all-purpose flour.
- 10· Baking powder: Baking powder, a leavener, is the secret to fluffy pancakes.
- 11· Sugar: Just a tablespoon of white sugar is all you'll need for subtly sweet pancakes.
- 12· Salt: A pinch of salt will enhance the overall flavor without making your pancakes taste salty.
- 13· Milk and butter: Milk and butter add moisture and richness to the pancakes.
- 14· Egg: A whole egg lends even more moisture. Plus, it helps bind the pancake batter together.
- 15How to Store and Reheat Pancakes
- 16Store leftover pancakes in an airtight container in the fridge for about a week. Refrain from adding toppings (such as syrup) until right before you serve them so the pancakes don't get soggy.
- 17To reheat pancakes, you have a few options: warm a batch in a 350 degrees F oven (covered) for 8 to 10 minutes, microwave individual pancakes in 20 to 30 second bursts with a damp paper towel, or reheat them in a skillet over medium-low heat for 30–60 seconds per side until warmed through.
- 18Can You Save Pancake Batter?
- 19Don't let leftover pancake batter go to waste! Store the batter in an airtight container in the fridge for up to two days. If you plan to keep it longer than that, it's best to freeze the batter.
- 20Can You Freeze Pancakes?
- 21Yes, you can freeze pancakes and pancake batter.
- 22· To freeze cooked pancakes: Allow the pancakes to cool completely, then arrange them in a single layer on a baking sheet (make sure the edges aren't touching). Flash freeze for a few hours or up to overnight. Reheat in an oven set to 350 degrees F until warmed through.
- 23· To freeze pancake batter: Ladle the pancake batter in serving size portions into freezer bags, then wrap the bags in foil. Freeze flat for up to one month. Thaw in the refrigerator overnight.
- 24Ingredients
- 251 ½ cups all-purpose flour
- 263 ½ teaspoons baking powder
- 271 tablespoon white sugar
- 28¼ teaspoon salt, or more to taste
- 291 ¼ cups milk
- 303 tablespoons butter, melted
- 311 large egg
- 32Directions
- 33Gather all ingredients.
- 34Sift flour, baking powder, sugar, and salt together in a large bowl. Make a well in the center and add milk, melted butter, and egg; mix until smooth.
- 35Heat a lightly oiled griddle or pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, about 2 to 3 minutes.
- 36Flip and cook until browned on the other side. Repeat with remaining batter.
- 37Serve and enjoy!
- 38The salt amount has been reduced based on review feedback. The original recipe called for 1 teaspoon.
L2 corrected
Level 2, settled version (corrected), the newest
Title
| Title | Serves | Total time |
|---|---|---|
| Good Old-Fashioned Pancakes | 8 to 8 | 20 mins to 20 mins |
Cook Time
| Prep | Cook | Total |
|---|---|---|
| 5 mins | 15 mins | 20 mins |
Ingredients
| # | Ingredient | Heading |
|---|---|---|
| 1 | 1 ½ cups all-purpose flour | |
| 2 | 3 ½ teaspoons baking powder | |
| 3 | 1 tablespoon white sugar | |
| 4 | ¼ teaspoon salt, or more to taste | |
| 5 | 1 ¼ cups milk | |
| 6 | 3 tablespoons butter, melted | |
| 7 | 1 large egg |
Ingredient Components
| # | Quantity | Unit | Ingredient | Prep | Optional | Sub rows (added at) |
|---|---|---|---|---|---|---|
| 1 | 1 ½ | cups | all-purpose flour | step 2: 1 ½ cups | ||
| 2 | 3 ½ | teaspoons | baking powder | step 3: 3 ½ teaspoons | ||
| 3 | 1 | tablespoon | white sugar | step 3: 1 tablespoon | ||
| 4 | ¼ | teaspoon | salt, or more to taste | step 3: ¼ teaspoon | ||
| 5 | 1 ¼ | cups | milk | step 6: 1 ¼ cups | ||
| 6 | 3 | tablespoons | butter | melted | step 6: 3 tablespoons | |
| 7 | 1 | large egg | step 6: 1 |
Cooking Sentences
| # | Section | Sentence |
|---|---|---|
| 1 | 1 | Gather all ingredients. |
| 2 | 2 | Sift flour, baking powder, sugar, and salt together in a large bowl. |
| 3 | 2 | Make a well in the center and add milk, melted butter, and egg; mix until smooth. |
| 4 | 3 | Heat a lightly oiled griddle or pan over medium-high heat. |
| 5 | 3 | Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, about 2 to 3 minutes. |
| 6 | 4 | Flip and cook until browned on the other side. |
| 7 | 4 | Repeat with remaining batter. |
| 8 | 5 | Serve and enjoy! |
Cooking Steps
| # | Step |
|---|---|
| 1 | Gather all ingredients. |
| 2 | Add flour to a large bowl |
| 3 | Add baking powder, sugar, and salt to the bowl with the flour in it |
| 4 | Sift flour, baking powder, sugar, and salt together. |
| 5 | Make a well in the center of the bowl |
| 6 | Add milk, melted butter, and egg to the well in the bowl |
| 7 | Mix the batter until smooth. |
| 8 | Heat a lightly oiled griddle or pan over medium-high heat. |
| 9 | Pour or scoop the batter from the bowl onto the griddle, using approximately 1/4 cup for each pancake |
| 10 | Cook the pancakes until bubbles form and the edges are dry, about 2 to 3 minutes. |
| 11 | Flip the pancakes |
| 12 | cook until browned on the other side. |
| 13 | Repeat with remaining batter. |
| 14 | Serve |
| 15 | Enjoy! |
Extras
| Name | Text |
|---|---|
| untitled | Perfect pancakes are easier to make than you think. This pancake recipe produces thick, fluffy, and all-around delicious pancakes with just a few ingredients that are probably already in your kitchen (and it's so much better than the boxed stuff). |
| Pancake Ingredients | You likely already have everything you need to make this pancake recipe. If not, here's what to add to your grocery list: |
| Pancake Ingredients | · Flour: This homemade pancake recipe starts with all-purpose flour. |
| Pancake Ingredients | · Baking powder: Baking powder, a leavener, is the secret to fluffy pancakes. |
| Pancake Ingredients | · Sugar: Just a tablespoon of white sugar is all you'll need for subtly sweet pancakes. |
| Pancake Ingredients | · Salt: A pinch of salt will enhance the overall flavor without making your pancakes taste salty. |
| Pancake Ingredients | · Milk and butter: Milk and butter add moisture and richness to the pancakes. |
| Pancake Ingredients | · Egg: A whole egg lends even more moisture. Plus, it helps bind the pancake batter together. |
| How to Store and Reheat Pancakes | Store leftover pancakes in an airtight container in the fridge for about a week. Refrain from adding toppings (such as syrup) until right before you serve them so the pancakes don't get soggy. |
| How to Store and Reheat Pancakes | To reheat pancakes, you have a few options: warm a batch in a 350 degrees F oven (covered) for 8 to 10 minutes, microwave individual pancakes in 20 to 30 second bursts with a damp paper towel, or reheat them in a skillet over medium-low heat for 30–60 seconds per side until warmed through. |
| Can You Save Pancake Batter? | Don't let leftover pancake batter go to waste! Store the batter in an airtight container in the fridge for up to two days. If you plan to keep it longer than that, it's best to freeze the batter. |
| Can You Freeze Pancakes? | Yes, you can freeze pancakes and pancake batter. |
| Can You Freeze Pancakes? | · To freeze cooked pancakes: Allow the pancakes to cool completely, then arrange them in a single layer on a baking sheet (make sure the edges aren't touching). Flash freeze for a few hours or up to overnight. Reheat in an oven set to 350 degrees F until warmed through. |
| Can You Freeze Pancakes? | · To freeze pancake batter: Ladle the pancake batter in serving size portions into freezer bags, then wrap the bags in foil. Freeze flat for up to one month. Thaw in the refrigerator overnight. |
| untitled | The salt amount has been reduced based on review feedback. The original recipe called for 1 teaspoon. |
Metric
| # | Ingredient | Quantity | Unit | Sub rows |
|---|---|---|---|---|
| 1 | all-purpose flour | 355 | ml | step 2: 355 ml |
| 2 | baking powder | 17 | ml | step 3: 17 ml |
| 3 | white sugar | 15 | ml | step 3: 15 ml |
| 4 | salt, or more to taste | 1.2 | ml | step 3: 1.2 ml |
| 5 | milk | 296 | ml | step 6: 296 ml |
| 6 | butter | 44 | ml | step 6: 44 ml |
| 7 | large egg | step 6: (blank) |
Empty in this Level 2: choice points, records, suggested equipment, goes with.
K0
Line roles and recipe starts · code + Haiku
What K0 does to it
K0 labels every Level 1 line with its role, and marks the line where each recipe starts. Every later step reads these labels: K1 takes the title and servings lines, K2 the ingredient lines, K4 the method lines.
- Why a model is needed here. This is a pdf, so its Level 1 is plain transcribed text with no role tags. A web-page Level 1 carries tags and skips the model entirely.
- Code guesses first. Code gives every line a rough first role.
- Haiku checks. Haiku 5.5, thinking off, with the full verbatim rules for this step, sees all 38 lines (each cut at 240 characters) with code's guess. It returns one role per line and the line where each recipe's title starts.
- Code keeps the valid answers. A role is kept only if the line number and role are real. A line Haiku skips keeps code's guess, and if the call fails, code's guesses stand.
- This run
- P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
- When
- 0.00 s to 2.18 s of 4.8 s
- Model
- Haiku 5.5, thinking off
- Time
- 1.9 s
- Cost
- $0.00066
- Tokens
- 26,593 rules (cached) + 1,354 new in, 510 out
- Haiku's answer
- 38 lines answered, 0 changed from code's guess
Result after K0
1 title, 17 headnote, 3 time, 1 servings, 1 label, 2 other, 8 ingredient, 5 method. One recipe, starting at line 1.
- 1Good Old-Fashioned Pancakestitlerecipe starts here
- 2Perfect pancakes are easier to make than you think. This pancake recipe produces thick, fluffy, and all-around delicious pancakes with just a few ingredients that are probably already in your kitchen (and it's so much better than the boxed stuff).headnote
- 3Prep Time: 5 minstime
- 4Cook Time: 15 minstime
- 5Total Time: 20 minstime
- 6Servings: 8servings
- 7Pancake Ingredientslabel
- 8You likely already have everything you need to make this pancake recipe. If not, here's what to add to your grocery list:headnote
- 9· Flour: This homemade pancake recipe starts with all-purpose flour.headnote
- 10· Baking powder: Baking powder, a leavener, is the secret to fluffy pancakes.headnote
- 11· Sugar: Just a tablespoon of white sugar is all you'll need for subtly sweet pancakes.headnote
- 12· Salt: A pinch of salt will enhance the overall flavor without making your pancakes taste salty.headnote
- 13· Milk and butter: Milk and butter add moisture and richness to the pancakes.headnote
- 14· Egg: A whole egg lends even more moisture. Plus, it helps bind the pancake batter together.headnote
- 15How to Store and Reheat Pancakesheadnote
- 16Store leftover pancakes in an airtight container in the fridge for about a week. Refrain from adding toppings (such as syrup) until right before you serve them so the pancakes don't get soggy.headnote
- 17To reheat pancakes, you have a few options: warm a batch in a 350 degrees F oven (covered) for 8 to 10 minutes, microwave individual pancakes in 20 to 30 second bursts with a damp paper towel, or reheat them in a skillet over medium-low heat for 30–60 seconds per side until warmed through.headnote
- 18Can You Save Pancake Batter?headnote
- 19Don't let leftover pancake batter go to waste! Store the batter in an airtight container in the fridge for up to two days. If you plan to keep it longer than that, it's best to freeze the batter.headnote
- 20Can You Freeze Pancakes?headnote
- 21Yes, you can freeze pancakes and pancake batter.headnote
- 22· To freeze cooked pancakes: Allow the pancakes to cool completely, then arrange them in a single layer on a baking sheet (make sure the edges aren't touching). Flash freeze for a few hours or up to overnight. Reheat in an oven set to 350 degrees F until warmed through.headnote
- 23· To freeze pancake batter: Ladle the pancake batter in serving size portions into freezer bags, then wrap the bags in foil. Freeze flat for up to one month. Thaw in the refrigerator overnight.headnote
- 24Ingredientsother
- 251 ½ cups all-purpose flouringredient
- 263 ½ teaspoons baking powderingredient
- 271 tablespoon white sugaringredient
- 28¼ teaspoon salt, or more to tasteingredient
- 291 ¼ cups milkingredient
- 303 tablespoons butter, meltedingredient
- 311 large eggingredient
- 32Directionsother
- 33Gather all ingredients.ingredient
- 34Sift flour, baking powder, sugar, and salt together in a large bowl. Make a well in the center and add milk, melted butter, and egg; mix until smooth.method
- 35Heat a lightly oiled griddle or pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, about 2 to 3 minutes.method
- 36Flip and cook until browned on the other side. Repeat with remaining batter.method
- 37Serve and enjoy!method
- 38The salt amount has been reduced based on review feedback. The original recipe called for 1 teaspoon.method
K1
Title, Cook Time, Extras · code + Haiku
What K1 does to it
K1 fills three tables: Title (name, servings, total time), Cook Time (prep, cook, total) and Extras (text that is not a step or an ingredient, such as the headnote).
- Code drafts all three. Title: the first title lines. Servings: a pattern match for lower and upper numbers, with leftover words sent to Extras. Times: a pattern match for each label and its value. Extras: the headnote, note and label lines.
- Haiku checks two things. Haiku 5.5, thinking off, with Ryan's R1 to R21 rules, sees only the lines that are not ingredients or method (here lines 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 32), plus code's draft. It returns the Cook Time label and value pairs, and which lines go to Extras with a name for each. It never writes the title, the servings or the Extras text.
- Code keeps only what is printed. A time is kept only if its value is printed on a time line. Extras text is always copied word for word from Level 1. If the call fails, code's draft stands.
- Then the Nov 4 rules step. Code, right after K1: a "Takes" line fills the total time (R82), a title loses a closing colon (R80), "Serves 4 as a main, 8 or more as a side" gives 4 to 8 (R81), and an Extras note keeps its mark or number in its name (R77).
- This run
- P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
- When
- 2.18 s to 4.77 s of 4.8 s
- Model
- Haiku 5.5, thinking off
- Time
- 1.9 s
- Cost
- $0.00062
- Tokens
- 14,273 rules (cached) + 2,008 new in, 550 out
Result after K1
9 of 17 rows match L2 corrected. Bold text differs.
Title
| Title | Serves | Total time |
|---|---|---|
| Good Old-Fashioned Pancakes | 8 to 8 | 20 mins to 20 mins |
Cook Time
| Prep | Cook | Total |
|---|---|---|
| 5 mins | 15 mins | 20 mins |
Extras
| Name | Text |
|---|---|
| untitled | Perfect pancakes are easier to make than you think. This pancake recipe produces thick, fluffy, and all-around delicious pancakes with just a few ingredients that are probably already in your kitchen (and it's so much better than the boxed stuff). |
| untitled | You likely already have everything you need to make this pancake recipe. If not, here's what to add to your grocery list: |
| Pancake Ingredients | · Flour: This homemade pancake recipe starts with all-purpose flour. |
| Pancake Ingredients | · Baking powder: Baking powder, a leavener, is the secret to fluffy pancakes. |
| Pancake Ingredients | · Sugar: Just a tablespoon of white sugar is all you'll need for subtly sweet pancakes. |
| Pancake Ingredients | · Salt: A pinch of salt will enhance the overall flavor without making your pancakes taste salty. |
| Pancake Ingredients | · Milk and butter: Milk and butter add moisture and richness to the pancakes. |
| Pancake Ingredients | · Egg: A whole egg lends even more moisture. Plus, it helps bind the pancake batter together. |
| Pancake Ingredients | How to Store and Reheat Pancakes |
| Pancake Ingredients | Store leftover pancakes in an airtight container in the fridge for about a week. Refrain from adding toppings (such as syrup) until right before you serve them so the pancakes don't get soggy. |
| Pancake Ingredients | To reheat pancakes, you have a few options: warm a batch in a 350 degrees F oven (covered) for 8 to 10 minutes, microwave individual pancakes in 20 to 30 second bursts with a damp paper towel, or reheat them in a skillet over medium-low heat for 30–60 seconds per side until warmed through. |
| Pancake Ingredients | Can You Save Pancake Batter? |
| Pancake Ingredients | Don't let leftover pancake batter go to waste! Store the batter in an airtight container in the fridge for up to two days. If you plan to keep it longer than that, it's best to freeze the batter. |
| Pancake Ingredients | Can You Freeze Pancakes? |
| Pancake Ingredients | Yes, you can freeze pancakes and pancake batter. |
| Pancake Ingredients | · To freeze cooked pancakes: Allow the pancakes to cool completely, then arrange them in a single layer on a baking sheet (make sure the edges aren't touching). Flash freeze for a few hours or up to overnight. Reheat in an oven set to 350 degrees F until warmed through. |
| Pancake Ingredients | · To freeze pancake batter: Ladle the pancake batter in serving size portions into freezer bags, then wrap the bags in foil. Freeze flat for up to one month. Thaw in the refrigerator overnight. |
L2 corrected
The settled version (corrected). Bold text differs from the run.
Title
| Title | Serves | Total time |
|---|---|---|
| Good Old-Fashioned Pancakes | 8 to 8 | 20 mins to 20 mins |
Cook Time
| Prep | Cook | Total |
|---|---|---|
| 5 mins | 15 mins | 20 mins |
Extras
| Name | Text |
|---|---|
| untitled | Perfect pancakes are easier to make than you think. This pancake recipe produces thick, fluffy, and all-around delicious pancakes with just a few ingredients that are probably already in your kitchen (and it's so much better than the boxed stuff). |
| Pancake Ingredients | You likely already have everything you need to make this pancake recipe. If not, here's what to add to your grocery list: |
| Pancake Ingredients | · Flour: This homemade pancake recipe starts with all-purpose flour. |
| Pancake Ingredients | · Baking powder: Baking powder, a leavener, is the secret to fluffy pancakes. |
| Pancake Ingredients | · Sugar: Just a tablespoon of white sugar is all you'll need for subtly sweet pancakes. |
| Pancake Ingredients | · Salt: A pinch of salt will enhance the overall flavor without making your pancakes taste salty. |
| Pancake Ingredients | · Milk and butter: Milk and butter add moisture and richness to the pancakes. |
| Pancake Ingredients | · Egg: A whole egg lends even more moisture. Plus, it helps bind the pancake batter together. |
| How to Store and Reheat Pancakes | Store leftover pancakes in an airtight container in the fridge for about a week. Refrain from adding toppings (such as syrup) until right before you serve them so the pancakes don't get soggy. |
| How to Store and Reheat Pancakes | To reheat pancakes, you have a few options: warm a batch in a 350 degrees F oven (covered) for 8 to 10 minutes, microwave individual pancakes in 20 to 30 second bursts with a damp paper towel, or reheat them in a skillet over medium-low heat for 30–60 seconds per side until warmed through. |
| Can You Save Pancake Batter? | Don't let leftover pancake batter go to waste! Store the batter in an airtight container in the fridge for up to two days. If you plan to keep it longer than that, it's best to freeze the batter. |
| Can You Freeze Pancakes? | Yes, you can freeze pancakes and pancake batter. |
| Can You Freeze Pancakes? | · To freeze cooked pancakes: Allow the pancakes to cool completely, then arrange them in a single layer on a baking sheet (make sure the edges aren't touching). Flash freeze for a few hours or up to overnight. Reheat in an oven set to 350 degrees F until warmed through. |
| Can You Freeze Pancakes? | · To freeze pancake batter: Ladle the pancake batter in serving size portions into freezer bags, then wrap the bags in foil. Freeze flat for up to one month. Thaw in the refrigerator overnight. |
| untitled | The salt amount has been reduced based on review feedback. The original recipe called for 1 teaspoon. |
| missing here | |
| missing here | |