Pancakes with Date and Onion Filling

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Pancakes with Date and Onion Filling
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
576
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie576 cal.(27 %)
Protein15 g(15 %)
Fat26 g(22 %)
Carbohydrates70 g(47 %)
Sugar added3 g(12 %)
Roughage4.6 g(15 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.2 μg(6 %)
Vitamin E2.2 mg(18 %)
Vitamin K6.7 μg(11 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.2 mg(14 %)
Folate50 μg(17 %)
Pantothenic acid1.2 mg(20 %)
Biotin17.5 μg(39 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C8 mg(8 %)
Potassium548 mg(14 %)
Calcium202 mg(20 %)
Magnesium47 mg(16 %)
Iron1.7 mg(11 %)
Iodine22 μg(11 %)
Zinc1.6 mg(20 %)
Saturated fatty acids14.1 g
Uric acid36 mg
Cholesterol162 mg
Complete sugar24 g

Ingredients

for
4
For the pancakes
2 eggs
250 grams Pastry flour
450 milliliters milk
salt
½ tsp Baking powder
clarified butter (for frying)
For the filling
3 onions
10 dried Date
1 Tbsp blanched Hazelnuts
2 Tbsps butter
1 Tbsp liquid honey
2 scallions
How healthy are the main ingredients?
honeyeggsaltonionDate

Preparation steps

1.

For the pancakes, combine the eggs with the flour, the milk, 1 pinch of salt and the baking powder and beat to form a smooth batter.

In a pan, heat some butter and pour on a ladle of batter. Spread the batter evenly by slightly turning and tilting the pan. Cook until golden brown, flip over and cook the other side. Remove and keep warm in the oven at 80°C (approximately 175ºF).

With the remaining batter, cook 7 more pancakes.

2.

For the filling, peel the onions and cut into narrow strips. De-stone the dates and also cut into strips. Coarsely chop the nuts and lightly toast in a hot skillet. Melt the butter, add the onions and sauté until golden. Add the dates, drizzle with the honey and allow it to caramelize slightly.

3.

Rinse, trim and cut the scallions into thin rings.

4.

Cover the pancakes with the onion and dates and fold in half. Arrange on plates and serve showered with spring onion rings.