Pancakes with Berries and Basil Mousse
Nutritional values
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 375 mg | (9 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 2 eggs
- 150 grams Pastry flour
- 2 tsps Baking powder
- 250 milliliters milk
- 2 Tbsps liquid honey
- 1 pinch salt
- butter (for sauteeing)
- 250 grams Strawberries
- 1 handful Basil
- 1 Tbsp Yogurt (0.1% fat)
- 100 milliliters Whipped cream
- 100 grams Quark
- Basil (for garnish)
Preparation steps
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.
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.
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.
Serve the pancakes with strawberries and basil mousse and garnish with basil leaves.
