Pancakes with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 20.2 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 32.2 μg | (72 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 720 mg | (18 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 214 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the pancakes
- 200 grams Pastry flour
- 400 milliliters milk
- 3 eggs
- 1 pinch salt
- butter (for frying)
- 2 Tbsps butter
- 2 Tbsps breadcrumbs
Preparation steps
Mix flour in a bowl with a little milk and salt until a smooth batter forms. Add eggs and beat well and stir again until batter is smooth.
Heat butter in a saucepan and successively bake about 8 pancakes.
For the filling, trim mushrooms and very finely chop. Peel onion and also finely chop. Heat butter in a saucepan, sauté onions until translucent, add mushrooms and fry until resulting liquid has almost completely evaporated. Season with salt and pepper. Rins marjoram, shake dry and pluck leaves from stem (reserve a few sprigs for garnish). Add marjoram and thyme to mushroom mixture and saute briefly. Spread filling on each pancake and roll each pancake around the filling. Place pancakes in a buttered baking dish and cover with butter flakes. Sprinkle pancakes with breadcrumbs and bake in a preheated 180°C (approximately 350°F) oven for 10-15 minutes until golden brown. Serve garnished with reserved marjoram.
