Pancakes with Chard
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,956 cal. | (141 %) | ||
| Protein | 168 g | (171 %) | ||
| Fat | 168 g | (145 %) | ||
| Carbohydrates | 181 g | (121 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 61 g | (203 %) |
| Vitamin A | 13.6 mg | (1,700 %) | ||
| Vitamin D | 10.7 μg | (54 %) | ||
| Vitamin E | 66.4 mg | (553 %) | ||
| Vitamin K | 51.8 μg | (86 %) | ||
| Vitamin B₁ | 2.8 mg | (280 %) | ||
| Vitamin B₂ | 5.7 mg | (518 %) | ||
| Niacin | 59.6 mg | (497 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 923 μg | (308 %) | ||
| Pantothenic acid | 10.5 mg | (175 %) | ||
| Biotin | 111.1 μg | (247 %) | ||
| Vitamin B₁₂ | 11 μg | (367 %) | ||
| Vitamin C | 878 mg | (924 %) | ||
| Potassium | 9,252 mg | (231 %) | ||
| Calcium | 4,205 mg | (421 %) | ||
| Magnesium | 1,806 mg | (602 %) | ||
| Iron | 61.9 mg | (413 %) | ||
| Iodine | 97 μg | (49 %) | ||
| Zinc | 23.9 mg | (299 %) | ||
| Saturated fatty acids | 64.7 g | |||
| Uric acid | 1,278 mg | |||
| Cholesterol | 1,287 mg | |||
| Complete sugar | 35 g |
Ingredients
- Ingredients
- 200 grams Pastry flour
- 200 milliliters milk
- 5 eggs
- salt
- 2 kilograms Swiss chard
- 2 Tomatoes
- 6 pickled Pepperoncini
- 1 onion
- 2 Tbsps olive oil
- freshly ground peppers
- 250 grams semi-solid Goat cheese
- vegetable oil (for frying)
Preparation steps
For the pancakes, mix the flour with the milk. Stir in 2 eggs and a pinch of salt and mix until smooth.
Heat some oil in a large frying pan with about 26 cm diameter (approximately 10 inches).
Ladle batter into the pan and fry on each side for 2-3 minutes. Repeat for 4-5 pancakes.
For the filling, rinse the chard and remove the stems. Cut the leaves into strips. Rinse and chop the tomatoes. Cut the pepperoni into rings. Peel and finely chop the onion.
Heat some olive oil and sweat the onion until soft. Add the chard and sauté for 2 minutes. Pour in some broth, stir in the tomatoes and pepperoni and simmer for about 5 minutes. Season with salt and pepper and allow to cool.
Line the baking dish with parchment paper.
Crumble the cheese and set aside 100 grams (approximately 4 ounces). Mix the eggs and remaining cheese into the vegetables.
Layer the pancakes and filling alternately in the dish, starting and ending with a pancake.
Shower with cheese and bake in a preheated oven at 200°C (approximately 400ºF) until golden brown (about 40 minutes).
