Pancakes with Chocolate and Fruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 24 g | (96 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 785 mg | (20 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 37 g |
Ingredients
- For the pancake
- 150 grams Pastry flour
- 2 eggs
- 300 milliliters milk
- 1 generous pinch Baking powder
- salt
- 50 grams butter
- For the chocolate cream
- 125 grams dark Couverture
- 3 Tbsps Whipped cream
- 30 grams butter
- To garnish
- 1 Kiwi
- 70 grams green, seedless Grape
- 70 grams Pineapple
- 70 grams Oranges
- powdered sugar (for dusting)
Preparation steps
For the pancakes, whisk the flour with the eggs, milk, baking powder and a pinch of salt. Form a smooth batter and let it rest for about 10 minutes.
In a pan, melt butter and pour in a small ladle of batter. Cook the pancake until golden brown. Keep the finished pancakes warm in the oven at 80°C (approximately 175°F).
Meanwhile, chop the chocolate coarsely and melt in a bowl over a pot of simmering water. Remove from the heat and stir in the cream and butter until smooth. All the chocolate to cool.
Rinse the fruit. Rinse or peel as necessary and cut into small bite-size pieces.
To serve: Drizzle the chocolate cream on the pancakes. Roll and cut into 4 cm (approximately 1 1/2 inch) wide pieces. Take a toothpick and stick with a piece of fruit. Stab through the pancake roll and serve dusted with powdered sugar.
