Pancakes with Berries and Basil Mousse

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Pancakes with Berries and Basil Mousse
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Health Score:
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
368
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie368 kcal(18 %)
Protein12.75 g(13 %)
Fat14.29 g(12 %)
Carbohydrates47.93 g(32 %)
Sugar added8.62 g(34 %)
Roughage1.3 g(4 %)
Vitamin A214.29 mg(26,786 %)
Vitamin D1.91 μg(10 %)
Vitamin E2.67 mg(22 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.36 mg(33 %)
Niacin1.98 mg(17 %)
Vitamin B₆0.07 mg(5 %)
Folate38.85 μg(13 %)
Pantothenic acid0.4 mg(7 %)
Biotin2.27 μg(5 %)
Vitamin B₁₂0.89 μg(30 %)
Vitamin C37.43 mg(39 %)
Potassium382.4 mg(10 %)
Calcium307.69 mg(31 %)
Magnesium18.89 mg(6 %)
Iron2.02 mg(13 %)
Iodine50.91 μg(25 %)
Zinc0.44 mg(6 %)
Saturated fatty acids7.44 g
Cholesterol120.52 mg

Ingredients

for
4
Ingredients
2
150 grams
2 teaspoons
250 milliliters
2 tablespoons
liquid Honey
1 pinch
Butter (for sauteeing)
250 grams
1 handful
1 tablespoon
100 milliliters
100 grams
Basil leaf (for garnish)

Preparation steps

1.

Separate the eggs and place the egg whites in the refrigerator. In a bowl, stir together the flour, baking powder, milk, 1-2 tablespoons honey and the egg yolks until smooth and set aside for 15 minutes. In a separate bowl, beat the egg whites with the salt until stiff peaks form. Gently fold the egg whites into the batter.

2.

Preheat the oven to 80°C (approximately 175°F). Heat the butter in a non-stick skillet and working in batches, drop the batter by tablespoons into the pan without crowding and cook until golden brown, 1-2 minutes per side. Place the finished pancakes on a baking sheet and keep warm in the oven. Repeat with the remaining batter.

3.

Rinse, hull and halve the strawberries. Rinse the basil, shake dry, pluck the leaves from the stems and finely chop. Place the basil, yogurt and 2-3 tablespoons of cream in a blender and puree. Sweeten the yogurt mixture with the remaining honey. In a bowl, beat the remaining cream until stiff peaks form and fold into the basil-yogurt mixture.

4.

Serve the pancakes with strawberries and basil mousse and garnish with basil leaves.