Mini Pancakes with Yogurt and Raspberries

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Mini Pancakes with Yogurt and Raspberries

Mini Pancakes with Yogurt and Raspberries - The little chickens from the pan Nobody can resist!

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Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
423
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie423 cal.(20 %)
Protein20 g(20 %)
Fat10 g(9 %)
Carbohydrates61 g(41 %)
Sugar added6 g(24 %)
Roughage4.1 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.3 μg(7 %)
Vitamin E1.4 mg(12 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin4.8 mg(40 %)
Vitamin B₆0.2 mg(14 %)
Folate70 μg(23 %)
Pantothenic acid1.6 mg(27 %)
Biotin19.3 μg(43 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C15 mg(16 %)
Potassium505 mg(13 %)
Calcium236 mg(24 %)
Magnesium48 mg(16 %)
Iron1.9 mg(13 %)
Iodine23 μg(12 %)
Zinc1.9 mg(24 %)
Saturated fatty acids4.7 g
Uric acid36 mg
Cholesterol177 mg

Ingredients

for
4
Ingredients
3 eggs
9 ozs Pastry flour
½ tsp Baking powder
12 ozs
1 Tbsp honey
7 ozs Raspberries (Fresh or frozen)
2 stalks mint
1 pinch salt
1 Tbsp butter
3 ½ ozs Sour cream
7 ozs Yogurt (low-fat)
1 Tbsp powdered sugar
How healthy are the main ingredients?
RaspberrySour creamhoneyeggmintsalt

Preparation steps

1.

Separate eggs. Mix flour, egg yolks, baking powder, milk and honey to form a homogenous dough. Let dough rest for 30 minutes.

2.

Meanwhile, thaw and rinse raspberries. Rinse mint, shake dry and separate leaves.

3.

Beat egg whites with 1 pinch of salt until very stiff and fold into dough.

4.

Heat butter in a pan. Add dough to pan, 1 dollop at a time, and bake each over medium heat for 1-2 minutes on both sides until golden brown. Keep warm by storing cooked pancakes in a preheated oven between 140°-175°F.

5.

Mix sour cream, yogurt, and powdered sugar. Spread pancakes onto 4 plates and serve with yogurt mixture, raspberries, and mint.

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