Pancakes with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 500 cal. | (24 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 157 mg | (165 %) | ||
| Potassium | 1,042 mg | (26 %) | ||
| Calcium | 311 mg | (31 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the pancakes
- 200 grams Pastry flour
- 300 milliliters milk
- 1 pinch salt
- 2 eggs
- clarified butter (for frying)
- For the vegetables
- 2 Red Bell pepper
- 1 Zucchini
- 1 Eggplant
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 1 Tbsp Tomato paste
- 450 grams puree Tomatoes
- 1 tsp dried oregano
- 1 tsp dried thyme
- salt
- sugar
- freshly ground peppers
- to serve
- 50 grams grated Parmesan
Preparation steps
For the pancakes, stir flour with milk and salt. Mix in eggs and leave to stand for about 20 minutes.
For the filling, rinse bell peppers, cut in half, remove seeds and ribs and cut into small cubes. Rinse zucchini and eggplant and also cut into small cubes. Peel onion and garlic and finely chop. Saute both until translucent in hot oil. Add tomato paste and briefly cook. Pour in tomato puree. Add diced vegetables and season with oregano, thyme, salt, a pinch of sugar and pepper. Gently simmer for 8-10 minutes.
Melt some butter in a hot pan. Use a ladle to add a portion of batter to pan. Rotate pan to spread batter evenly and cook for about 2 minutes. Then flip and cook on other side for another 2 minutes or until golden brown. Remove from pan and set aside. Continue until all batter has been used.
Season vegetables and place in center of pancakes.Garnish with a bit of Parmesan cheese and serve.
