Berry-stuffed Pancakes
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(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
372
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 15.8 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 113 mg | (119 %) | ||
| Potassium | 505 mg | (13 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pancakes (crepes)
- 1 ½ cups all-purpose flour
- ⅜ cup milk
- 2 eggs
- 3 Tbsps vegetable oil
- For the raspberry sauce
- 1 ½ cups Raspberries
- 1 tsp lemon juice
- 2 Tbsps powdered sugar
- To serve
- 3 cups mixed Berry (blackberries, raspberries, blueberries)
Preparation steps
1.
Whisk together the flour, milk and eggs with 150 ml/ 5fl oz/ 2/3 cup water and set aside.
2.
For the coulis, puree the raspberries with a splash of water. Add the lemon juice and icing sugar then pass through a fine sieve and set aside.
3.
Heat a little of the the oil in a frying pan (skillet). Add a ladelful of the pancake mixture, tilting the pan to cover the base. Cook for 2 minutes, then flip over and cook for 2 more minutes.
4.
Repeat with the remaining pancake mixture, interleaving the pancakes with baking parchment and keep warm.
5.
Fill the pancakes with berries, fold and serve drizzled with raspberry sauce.
