Mirabelle Pancakes with Pistachios and Yogurt Cream
(1 vote)
(1 vote)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
577
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 706 mg | (18 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 34 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams fresh ripe Mirabelle plum
- For the pancake batter
- 200 grams Pastry flour
- ½ tsp ground Cardamom
- 1 tsp Baking powder
- ½ tsp salt
- 3 eggs
- 400 milliliters milk
- 40 grams butter (to saute)
- also
- 200 grams Natural yogurt
- 3 Tbsps honey
- mint
- powdered sugar
- 2 Tbsps chopped Shelled pistachio
Preparation steps
1.
Rinse, halve and remove the pits from the Mirabelle plums. In a bowl, mix the flour, cardamom, baking powder and salt. Separate the eggs. Whisk the yolks and milk into the flour mixture and let stand 20 minutes.
2.
Preheat the oven to 70°C (approximately 160°F). Beat the egg whites until stiff and fold into the batter.
3.
Heat butter in a pan, pour in 1/4 of the batter and top with some of the Mirabelle plums. Cook over medium heat until golden brown on both sides. Repeat with the remaining batter and plums and keep warm in the oven.
4.
Mix together the yogurt and honey. Divide the pancakes among plates and top with the yogurt mixture and the remaining plums Garnish with mint leaves, powdered sugar and pistachios.
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