Pancakes with Mushrooms

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Pancakes with Mushrooms
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
530
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie530 cal.(25 %)
Protein19 g(19 %)
Fat31 g(27 %)
Carbohydrates44 g(29 %)
Sugar added0 g(0 %)
Roughage5.9 g(20 %)
Vitamin A0.6 mg(75 %)
Vitamin D4.2 μg(21 %)
Vitamin E1.7 mg(14 %)
Vitamin K9.1 μg(15 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.7 mg(64 %)
Niacin14 mg(117 %)
Vitamin B₆0.2 mg(14 %)
Folate85 μg(28 %)
Pantothenic acid4.4 mg(73 %)
Biotin35.6 μg(79 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C13 mg(14 %)
Potassium766 mg(19 %)
Calcium185 mg(19 %)
Magnesium46 mg(15 %)
Iron9.5 mg(63 %)
Iodine26 μg(13 %)
Zinc2.3 mg(29 %)
Saturated fatty acids17.7 g
Uric acid47 mg
Cholesterol231 mg
Complete sugar7 g

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)
How healthy are the main ingredients?
Chanterellecream cheeseeggsaltonionsalt

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.