Fruit Pancakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 547 cal. | (26 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 27 g | (108 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 131 mg | (138 %) | ||
| Potassium | 872 mg | (22 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 67 g |
Ingredients
- For the pancakes
- 120 grams Pastry flour
- 2 Tbsps sugar
- ½ tsp Baking powder
- 1 Tbsp Vanilla sugar
- 1 pinch salt
- 200 milliliters milk
- 1 egg
- vegetable oil (for frying)
- For the fruit salad
- 2 Oranges
- 250 grams Strawberries
- 2 Banana
- 2 Tbsps lemon juice
- 1 Tbsp honey
- 2 Tbsps freshly cut mint
- 1 Mango
- 2 Tbsps liquid honey (for drizzling)
- powdered sugar (for dusting)
Preparation steps
For the pancakes, mix the flour with the sugar, the baking powder, vanilla sugar and salt. Stir in the milk until a thick liquid batter is formed. Add the whisked egg and stir. Leave to rest for about 20 minutes.
For the fruit salad, peel the oranges thoroughly and separate the segments. Squeeze the remaining pulp and collect the juice for the mango sauce.
Rinse, trim and quarter the strawberries. Peel the banana and cut into slices. Combine all the prepared fruit in a bowl and mix with the lemon juice, honey and mint.
Peel the mango, cut the flesh from the core and purée in a blender with some orange juice to make a creamy sauce.
For the pancakes, heat some oil in a frying pan and pour about 1 tablespoon of batter into it. Fry for 1-2 minutes until golden before flipping over to fry the other side.
Remove from the pan and keep warm in the oven set to 80ºC (approximately 175ºF).
Repeat the process with the remaining batter for a total of 16 small pancakes.
Arrange the pancakes on plates and drizzle with a little honey. Arrange the fruit salad next to them and drizzle with mango sauce.
Serve dusted with powdered sugar.
