Bacon Pancakes with Sour Cream
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(0 votes)
Health Score:
62 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
1026
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,026 cal. | (49 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 82 g | (71 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 14.3 mg | (119 %) | ||
| Vitamin K | 90.9 μg | (152 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 745 mg | (19 %) | ||
| Calcium | 381 mg | (38 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 31.6 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 227 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the batter
- 200 grams Pastry flour
- 1 tsp Baking powder
- salt
- milk
- 3 medium-size eggs
- For the filling
- 100 grams Sour cream
- 3 Tbsps White vinegar
- salt
- freshly ground pepper
- 1 pinch sugar
- Chives
- 1 Lettuce
- 200 grams streaky, smoked Bacon
- 8 Tbsps vegetable oil
Preparation steps
1.
For the batter: In a bowl, whisk together all the ingredients, cover and let stand 15 minutes.
2.
For the filling: In a bowl, mix the sour cream with the vinegar, season with salt, pepper and 1 pinch of sugar. Rinse the chives, shake dry and stir into the sour cream. Rinse and spin dry the lettuce.
3.
Finley dice the bacon. Heat 1 tablespoon oil in a medium-sized skillet, add 1/8 of the diced bacon, saute briefly and pour 1/8 of the batter over. Cook over low heat until golden brown, 3-4 minutes, flipping the pancakes over when the underside is cooked through. Keep the finished pancakes warm. Repeat to make 8 pancakes.
4.
Roll the pancakes up and serve with lettuce and sour cream.
