Baked Pancake with Blood Orange Compote
Nutritional values
(Percentage of daily recommendation)
| Calorie | 911 cal. | (43 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 137 g | (91 %) | ||
| Sugar added | 64 g | (256 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 19.2 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 165 mg | (174 %) | ||
| Potassium | 968 mg | (24 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 247 mg | |||
| Complete sugar | 112 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
Take out the pan from the oven, sprinkle the pancake with the remaining powdered sugar and serve with the blood orange compote.
