Berry Pancakes

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Berry Pancakes
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Health Score:
6,5 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 33 min.
Ready in
Calories:
384
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie384 kcal(18 %)
Protein12.8 g(13 %)
Fat12.16 g(10 %)
Carbohydrates55.87 g(37 %)
Sugar added8.62 g(34 %)
Roughage13.24 g(44 %)
Vitamin A119.71 mg(14,964 %)
Vitamin D1.34 μg(7 %)
Vitamin E0.25 mg(2 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.05 mg(4 %)
Folate7.06 μg(2 %)
Pantothenic acid0.41 mg(7 %)
Biotin2.04 μg(5 %)
Vitamin B₁₂0.48 μg(16 %)
Vitamin C17.13 mg(18 %)
Potassium448.82 mg(11 %)
Calcium141.16 mg(14 %)
Magnesium11.52 mg(4 %)
Iron2.66 mg(18 %)
Iodine23.88 μg(12 %)
Zinc0.42 mg(5 %)
Saturated fatty acids5.51 g
Cholesterol25.58 mg

Ingredients

for
4
For the berries
300 grams mixed Berry (such as red currants, blueberries and raspberries)
2 Tbsps Orange juice
2 Tbsps honey
For the crepes
200 grams Buckwheat flour
2 Tbsps melted butter
400 milliliters milk
butter (for frying)
How healthy are the main ingredients?
honeyOrange juice

Preparation steps

1.

Mix the eggs, salt, sugar, flour, butter, and milk until a smooth batter forms. Chill for 1 hour in the refrigerator. Remove, stir well, and add milk if the batter is too thick.

2.

Rinse the berries, pat dry, and remove from the vine if necessary. Toss with the orange juice and honey, and set aside. 

3.

Preheat the oven to 70°C (approximately 160°F). Portion the batter so that you'll end up with 8 pancakes. Add butter to a hot pan, and ladle the batter into the pan. Cook on one side until golden brown, about 1 minute. Carefully flip and cook on the other side for 1 minute, until done. Keep the finished pancakes on a tray in the oven until all have been completed.

4.

Fold the pancakes twice each into triangles and serve with the berries on plates.

5.

Serve with whiped cream, if desired.