Pancakes with Fruity Rice Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 758 cal. | (36 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 104 g | (69 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 23.2 μg | (39 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 908 mg | (23 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the Dough
- 150 grams Pastry flour
- 2 eggs
- 1 pinch salt
- 300 milliliters milk
- 2 Tbsps butter
- For the Filling
- ½ bunch scallions
- 150 grams carrots
- 2 stalks Celery
- 1 big red Bell pepper
- 1 eed chili pepper
- 2 Tbsps vegetable oil
- salt
- peppers (freshly ground)
- 1 Tbsp Curry powder
- ½ can Coconut milk (200 ml, unsweetened)
- 1 Banana
- lemon juice
- 300 grams Basmati rice
- salt
- 2 Tbsps chopped Coriander (for garnish)
Preparation steps
Mix all the ingredients for the dough well in a bowl and let the dough sit.
Wash the rice under running water in a colander and rinse. Boil the rice in a pot with twice the amount of water just over the top of the rice with a little salt. Cover and let it cook for approximately 15 minutes at low heat. Let the rice grains swell.
Clean and wash the spring onions. Cut into rings and separate the green rings, placing them on the side.
Wash and clean the peppers. Remove seeds and cut the peppers into strips.
Peel the carrot and cut into thin pieces.
Wash, clean and slice the celery into small pieces.
Wash the chili pepper and cut into half lengthwise. Remove seeds, cut the white inner skins into fine cubes.
Heat oil in a pan and saute the peppers, celery, carrots, spring onions and chili pepper in it. Stir and season with salt, pepper and curry.
Pour the coconut milk into a pan, cover and let it stew on low heat for about 8 minutes. Stir occasionally. Cut the banana into slices and add at the end of the 8 minutes. Let the bananas and coconut milk simmer briefly.
Add in the lemon juice, salt and pepper.
Fry the bananas to a golden hue. Keep the 4 pancakes warm.
When the bananas are finished cooking, spread the filling onto the pancake, fold over and serve immediately, sprinkled with coriander and the green spring onion tops.
