Pancake Soup
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(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
135
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 135 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 199 mg | (5 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pancakes
- 1 egg
- 50 grams Pastry flour
- 100 milliliters milk
- butter
- 3 Tbsps scallions
- For the soup
- 8 Cherry tomatoes
- 2 scallions
- 1 l Vegetable broth
- salt
- peppers
- 4 Tbsps sherry
- 1 Tbsp finely chopped cilantro
Preparation steps
1.
For the pancakes, mix flour, egg and milk together. Season with salt and pepper and let rest for about 15 minutes.
2.
In a nonstick skillet, melt a little butter and make several thin pancakes. Keep warm.
3.
Cut pancakes into thin slices.
4.
For the soup, cut cherry tomatoes in half. Cut scallions into wide rings.
5.
Boil vegetable stock and chopped scallions for 1 minute. Season with salt and pepper. Add tomatoes and strips of pancake and remove from heat after 1 minutes. Pour soup into bowls to serve and drizzle with sherry. Sprinkle with chopped cilantro.
