Hearty Tomato Pancakes
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
596
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 596 cal. | (28 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 27.5 μg | (61 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 608 mg | (15 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 320 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Pastry flour
- 500 milliliters milk
- 250 milliliters mineral water (or beer)
- 8 eggs
- 1 tsp salt
- 1 tsp dried Basil
- 1 onion
- 5 sun-dried Tomatoes
- 2 fresh Tomatoes
- 3 Tbsps grated Parmesan
- vegetable oil (for frying)
- clarified butter (for frying)
Preparation steps
1.
Preheat the oven to 100°C (approximately 210°F). Warm a serving dish in the oven.
2.
In a large mixing bowl, mix the flour with the milk and mineral water and set aside to rest.
3.
Peel onion. Finely dice onion, sun-dried tomatoes and fresh tomatoes (removing seeds).
4.
Stir eggs into the flour mixture and add the spices, vegetables and cheese. Mix well.
5.
Heat a little oil and clarified butter in 1 or 2 pans and pour in a little batter. Spread evenly and cook over medium heat. Turn pancakes with a spatula and cook until brown. Slide pancakes onto the serving dish and keep warm.
6.
Cook the remaining pancakes. Sprinkle with grated Parmesan and serve immediately.
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