Baked Pancake with Blood Orange Compote

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Baked Pancake with Blood Orange Compote
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Health Score:
42 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
911
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie911 cal.(43 %)
Protein16 g(16 %)
Fat17 g(15 %)
Carbohydrates137 g(91 %)
Sugar added64 g(256 %)
Roughage4.4 g(15 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.8 μg(9 %)
Vitamin E2.7 mg(23 %)
Vitamin K19.2 μg(32 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.2 mg(14 %)
Folate96 μg(32 %)
Pantothenic acid2.2 mg(37 %)
Biotin17.9 μg(40 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C165 mg(174 %)
Potassium968 mg(24 %)
Calcium242 mg(24 %)
Magnesium69 mg(23 %)
Iron2.6 mg(17 %)
Iodine22 μg(11 %)
Zinc1.6 mg(20 %)
Saturated fatty acids8.9 g
Uric acid98 mg
Cholesterol247 mg
Complete sugar112 g

Ingredients

for
2
For the compote
4 Blood orange
3 Tbsps Orange liqueur
4 Tbsps sugar
For the pancake
40 grams raisins
3 Tbsps Rum
70 grams Pastry flour
150 milliliters milk
salt
2 eggs (separated)
20 grams butter
4 Tbsps powdered sugar
How healthy are the main ingredients?
sugarraisinssaltegg

Preparation steps

1.

For the compote, peel the blood oranges so that white skin is completely removed, cut out the fillets and collect the juice. Mix the blood orange fillets with the cointreau. Let the sugar in a saucepan, pour in the blood orange juice and let it boil over high heat until syrupy. Add the blood orange fillets, simmer for a while and remove from heat.

2.

For the pancake, soak the raisins in rum. Mix the flour with milk and 1 pinch of salt to a smooth batter. Beat the egg whites with 1 pinch of salt until stiff. Gradually add the egg yolks into the batter, and stir in the rum-soaked raisins. Gently fold the beaten egg whites into the batter.

3.

Heat the butter in a large pan, pour in the batter and spread evenly. Cook over low heat until small bubbles start forming on the surface of the pancake.

4.

Slide the pan in the preheated oven and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 10-15 minutes. Crumble the pancake with 2 forks, sprinkle with half of the powdered sugar and bake for another 5 minutes in the oven.

5.

Take out the pan from the oven, sprinkle the pancake with the remaining powdered sugar and serve with the blood orange compote.