Berry Pancakes

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Berry Pancakes
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 33 min.
Ready in
Calories:
370
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie370 cal.(18 %)
Protein7 g(7 %)
Fat14 g(12 %)
Carbohydrates54 g(36 %)
Sugar added6 g(24 %)
Roughage2.9 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.6 mg(5 %)
Vitamin K10.9 μg(18 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3 mg(25 %)
Vitamin B₆0.3 mg(21 %)
Folate58 μg(19 %)
Pantothenic acid1.1 mg(18 %)
Biotin9.1 μg(20 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C47 mg(49 %)
Potassium433 mg(11 %)
Calcium142 mg(14 %)
Magnesium38 mg(13 %)
Iron1.2 mg(8 %)
Iodine15 μg(8 %)
Zinc1.5 mg(19 %)
Saturated fatty acids8.5 g
Uric acid59 mg
Cholesterol34 mg
Complete sugar15 g

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.