Leek and Bacon Pancakes
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
952
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 952 cal. | (45 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 81 g | (70 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 26 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 446 mg | (11 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 41.3 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 279 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 eggs
- 200 grams Pastry flour
- 300 milliliters milk
- 1 pinch salt
- 200 grams streaky Bacon
- 150 grams Leeks
- 100 grams Tomatoes
- freshly ground pepper
- 8 Tbsps clarified butter
Preparation steps
1.
In a bowl, whisk together the eggs, flour, milk and salt until smooth. Cut the bacon into strips. Trim the leeks, cut into rings and rinse well. Rinse and dice the tomatoes.
Heat the bacon in a pan and when it starts to render its fat, add the leeks and the tomatoes, season with pepper and cook until the leeks are tender, set aside.
2.
Preheat the oven to 70°C (approximately 150°F).
Heat 2 tablespoons of butter in a skillet, pour in 1/4 of the vegetables, then pour 1/4 of the batter over the vegetables. Saute until golden brown and crisp on both sides, about 3 minutes. Repeat with the remaining vegetables and batter to make 4 pancakes. Keep the finished pancakes warm in the oven.
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