Austrian Pancake with Strawberry-Rhubarb Compote
Nutritional values
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 13.01 g | (13 %) | ||
| Fat | 20.06 g | (17 %) | ||
| Carbohydrates | 37.88 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.83 g | (9 %) |
| Vitamin A | 272.99 mg | (34,124 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 5.88 mg | (49 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.48 mg | (44 %) | ||
| Niacin | 2.03 mg | (17 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 61.64 μg | (21 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Biotin | 3.89 μg | (9 %) | ||
| Vitamin B₁₂ | 1.42 μg | (47 %) | ||
| Vitamin C | 48.1 mg | (51 %) | ||
| Potassium | 458.63 mg | (11 %) | ||
| Calcium | 160.75 mg | (16 %) | ||
| Magnesium | 30.27 mg | (10 %) | ||
| Iron | 1.64 mg | (11 %) | ||
| Iodine | 74.43 μg | (37 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 9.81 g | |||
| Cholesterol | 192.7 mg |
Ingredients
- For the compote
- 300 grams Strawberries
- 200 grams Rhubarb
- 1 Vanilla bean
- 4 drops liquid Stevia (Bio, to taste)
- For the pancakes
- 2 Tbsps slivered almonds
- 60 grams butter
- 4 eggs
- 120 grams Pastry flour
- 250 milliliters milk
- 2 drops liquid Stevia (Bio, to taste)
- 1 pinch salt
- Stevia (for dusting)
Preparation steps
For the compote: Rinse and hull the strawberries, pat dry, and depending on their size halve or cut into large pieces. Remove the strings from the rhubarb and cut diagonally into small pieces. Halve the vanilla bean lengthwise. In a saucepan simmer the strawberries, rhubarb, vanilla bean and 200 ml (approximately 7 ounces) of water until the fruit is soft, about 8 minutes. Remove from the heat, and stir in 4-5 drops of liquid stevia and let cool.
Toast the almonds in a small dry skillet until golden brown and transfer to a dish.
For the pancakes: Melt 2 tablespoons butter in a small saucepan. Separate the eggs. Put the flour in a large bowl and whisk in the milk until smooth. Add the egg yolks, melted butter and 2-3 drops of stevia to the flour mixture and stir until smooth. In a separate bowl, beat the egg whites with the salt until stiff peaks form and gently fold into the batter.
Heat 2 tablespoons of butter in a skillet. Pour the batter into the skillet and cook without stirring over medium heat until lightly brown on the bottom, 3-4 minutes. Carefully flip the pancake over and cook until the underside is golden brown, 2-3 minutes. Using 2 forks, tear the pancake into pieces, scatter the almonds over and sprinkle with a little stevia powder. Serve with the compote.
