Pancake Appetizers
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 47 min.
Ready in
Calories:
398
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 14.49 g | (15 %) | ||
| Fat | 19.5 g | (17 %) | ||
| Carbohydrates | 41.53 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.01 g | (20 %) |
more nutritional values
| Vitamin A | 219.88 mg | (27,485 %) | ||
| Vitamin D | 1.95 μg | (10 %) | ||
| Vitamin E | 2.63 mg | (22 %) | ||
| Vitamin B₁ | 0.55 mg | (55 %) | ||
| Vitamin B₂ | 0.53 mg | (48 %) | ||
| Niacin | 4.17 mg | (35 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 110.11 μg | (37 %) | ||
| Pantothenic acid | 0.84 mg | (14 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.93 μg | (31 %) | ||
| Vitamin C | 0.16 mg | (0 %) | ||
| Potassium | 376.31 mg | (9 %) | ||
| Calcium | 117.23 mg | (12 %) | ||
| Magnesium | 11.02 mg | (4 %) | ||
| Iron | 1.92 mg | (13 %) | ||
| Iodine | 46.71 μg | (23 %) | ||
| Zinc | 0.63 mg | (8 %) | ||
| Saturated fatty acids | 10.22 g | |||
| Cholesterol | 127.11 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dough
- 2 eggs
- 100 grams Pastry flour
- 100 grams Buckwheat flour
- 15 grams fresh Yeast
- 275 milliliters lukewarm milk
- 2 Tbsps melted butter
- 1 pinch salt
- clarified butter (for frying)
- For serving
- 100 grams sour Whipped cream
- black Caviar
- Trout roe
Preparation steps
1.
For the dough: Separate eggs. Combine flour and buckwheat flour. Dissolve yeast in milk. Stir yeast mixture, melted butter, egg yolks and salt into flour. Add additional milk or flour as needed. Cover and let rest in a warm place for about 20 minutes. Chill egg whites. Beat egg whites just before baking, then fold into batter.
2.
Heat some butter in a pan, add a tablespoon of dough and cook until both sides are golden brown, about 1-2 minutes. Remove and drain on paper towels. Keep warm in an oven preheated to 80°C (approximately 175°F).
3.
To serve: Spread onto plates and serve garnished with sour cream, caviar and trout roe.
