Pancakes with Currants

4.5
Average: 4.5 (2 votes)
(2 votes)
Pancakes with Currants
share Share
print
bookmark_border Copy URL
Health Score:
6,6 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
287
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie287 kcal(14 %)
Protein11.13 g(11 %)
Fat5.21 g(4 %)
Carbohydrates50.3 g(34 %)
Sugar added6.29 g(25 %)
Roughage5.25 g(18 %)
Vitamin A119.67 mg(14,959 %)
Vitamin D1.89 μg(9 %)
Vitamin E3 mg(25 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.37 mg(34 %)
Niacin1.78 mg(15 %)
Vitamin B₆0.08 mg(6 %)
Folate21.47 μg(7 %)
Pantothenic acid0.59 mg(10 %)
Biotin5.07 μg(11 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C135.75 mg(143 %)
Potassium456.23 mg(11 %)
Calcium153.72 mg(15 %)
Magnesium25.73 mg(9 %)
Iron2.53 mg(17 %)
Iodine44.19 μg(22 %)
Zinc0.49 mg(6 %)
Saturated fatty acids1.91 g
Cholesterol84.73 mg

Ingredients

for
4
Ingredients
2 eggs
300 milliliters milk
150 grams Pastry flour
2 tablespoons sugar
300 grams Currants
butter (for cooking)
How healthy are the main ingredients?
Currantsugaregg

Preparation steps

1.

Whisk eggs, milk, flour and sugar until smooth and thick batter forms. Let stand for about 20 minutes.

2.

Rinse and clean currants. Set aside 1/4 of currants, add the rest into batter.

3.

Heat little butter in a pan and make 8 small pancakes, few at a time, until golden brown on both sides (for about 1-2 minute oer side). Keep warm in warm oven at 80°C (approximately 200°F). 

4.

Garnish with reserved currants and serve.