Mushroom Pancakes with Chive-Sour Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 592 cal. | (28 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 42.5 μg | (71 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 656 mg | (16 %) | ||
| Calcium | 367 mg | (37 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 19.2 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 185 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 500 milliliters milk
- 2 eggs
- Nutmeg
- 1 bunch Chives
- 150 grams button Mushroom
- 1 garlic clove
- clarified butter (for cooking)
- salt
- freshly ground peppers
- 2 Tbsps finely chopped parsley
- 4 Tbsps freshly chopped Parmesan
- 2 shallots
- 250 grams Sour cream
Preparation steps
Whisk together flour and milk until smooth. Whisk in the eggs and season with freshly grated nutmeg. Let batter rest about 20 minutes. Rinse chives, shake dry and cut into rolls.thin slices.
Peel garlic and very finely chop. Clean mushrooms and finely chop. Cook both in 1 tablespoon butter. Season with salt, pepper and nutmeg and cook until until all the liquid evaporates. Remove from heat and let cool.
Mix mushroom mixture along with half the chives, parsley and 1 tablespoon Parmesan into the batter. Heat butter in a skillet. Add batter by the tablespoon and cook until golden brown, about 1 minute on each side. Add more butter as needed.
Peel shallot and finely chop. Stir together shallot, sour cream and the remaining chives and season with salt and pepper. Drain the pancakes on paper towels, sprinkle with Parmesan and serve with sour cream mixture.
