Corn Pancake Stack with Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 13.3 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 207 mg | (5 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 20.5 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 150 grams Corn kernel (jarred or canned)
- 1 egg
- 1 Tbsp milk
- 30 grams butter
- 30 grams Pastry flour
- salt
- peppers
- 8 slices Bacon (halved crosswise)
- 200 grams Sour cream
- 2 Tbsps Whipped cream
- ½ bunch Chives (sliced)
- 2 tsps lemon juice
- 6 Tbsps vegetable oil
Preparation steps
Separate the egg. Puree half of the corn kernels with the egg yolk, milk and butter. Fold in the remaining corn kernels and flour, season with salt and pepper. Beat the egg white with the lemon juice until stiff peaks form and fold into the corn mixture along with half the chives.
Preheat the oven to 70°C (approximately 150°F).
Heat the oil in a skillet and drop the corn batter by tablespoonfuls into the pan. Cook until golden brown on each side, about 2 minutes. Repeat until all the batter is used. Keep the cooked corn pancakes warm in the oven.
Stir together the sour cream, cream and the remaining chives, season with salt and pepper.
Heat a little bit of oil in a skillet and cook the bacon until crispy. Alternately stack the corn pancakes with the bacon and top with the sour cream mixture.
