Pancakes with Mushrooms
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
530
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 35.6 μg | (79 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 766 mg | (19 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 9.5 mg | (63 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 231 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pancakes
- 200 grams Pastry flour
- 400 milliliters milk
- 3 eggs
- 1 pinch salt
- butter (for frying)
- For the filling
- 1 onion
- 500 grams small Chanterelle
- 3 Tbsps clarified butter
- 3 Tbsps Broth
- 100 grams cream cheese
- 1 pinch Dried-porcini powder
- 2 Tbsps scallions
- salt
- Flowers (to sprinkle)
Preparation steps
1.
Stir flour with salt and a little milk until smooth. Add eggs and beat well. Knead with hands if needed until smooth. Let dough rest for 30 minutes. Then melt butter in a pan and make about 8 pancakes.
2.
For the filling, peel onion and finely chop. Rinse mushrooms and cut stems back a little. Finely chop. Saute both in hot clarified butter until most of liquid has evaporated. Add broth and cream cheese. Stir and season with porcini powder. Place two pancakes on a plate, spread mushroom filling on top of each and garnish with chives and blossoms. Season with salt and serve.
