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Breakfast Berry Pancake Stack

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Breakfast Berry Pancake Stack
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
298
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie298 kcal(14 %)
Protein10.26 g(10 %)
Fat5.21 g(4 %)
Carbohydrates52.29 g(35 %)
Sugar added8.62 g(34 %)
Roughage1.19 g(4 %)
Vitamin A115.96 mg(14,495 %)
Vitamin D2.06 μg(10 %)
Vitamin E2.86 mg(24 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.31 mg(28 %)
Niacin2.23 mg(19 %)
Vitamin B₆0.08 mg(6 %)
Folate38.07 μg(13 %)
Pantothenic acid0.55 mg(9 %)
Biotin1.97 μg(4 %)
Vitamin B₁₂0.99 μg(33 %)
Vitamin C4.84 mg(5 %)
Potassium196.04 mg(5 %)
Calcium271.02 mg(27 %)
Magnesium21.26 mg(7 %)
Iron1.02 mg(7 %)
Iodine52.95 μg(26 %)
Zinc0.7 mg(9 %)
Saturated fatty acids2.09 g
Cholesterol95.63 mg
Author of this recipe:

Ingredients

for
4
For the pancake batter
2
eggs (separated)
1.333 cups
plain flour
2 ½ teaspoons
1 pinch
1.333 cups
2 tablespoons
runny honey
1.333 cups
butter (for frying)

Preparation steps

1.
Beat the egg yolks, flour, baking powder, salt, milk and honey into a mixing bowl and beat well to make a smooth batter. Set aside to rest for 30 minutes.
2.
Beat the egg whites until stiff and fold into the batter with the blueberries.
3.
To make the pancakes, heat a little butter in a frying pan and drop on spoonfuls of the batter to make circle approximately 6 cm/2 1/2 inches in diameter, allowing space for the mixture to spread a little. Fry for 2 – 3 minutes on each side, or until golden brown, then remove from the pan and keep warm. Continue making pancakes in this way until all the batter is used up.
4.
Pile the pancakes on warmed plates and serve immediately.