Pancakes with Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 11.15 g | (11 %) | ||
| Fat | 14.6 g | (13 %) | ||
| Carbohydrates | 9.6 g | (6 %) | ||
| Sugar added | 2.1 g | (8 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 1,538.68 mg | (192,335 %) | ||
| Vitamin D | 1.76 μg | (9 %) | ||
| Vitamin E | 8.95 mg | (75 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.51 mg | (46 %) | ||
| Niacin | 2.06 mg | (17 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 326.2 μg | (109 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.15 μg | (0 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 42.15 mg | (44 %) | ||
| Potassium | 838.86 mg | (21 %) | ||
| Calcium | 148.88 mg | (15 %) | ||
| Magnesium | 118.94 mg | (40 %) | ||
| Iron | 4.07 mg | (27 %) | ||
| Iodine | 55.8 μg | (28 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.47 g | |||
| Cholesterol | 154 mg |
Ingredients
- Ingredients
- 600 grams Spinach
- 3 Tbsps soy sauce
- 2 Tbsps Rice wine
- 4 eggs
- 2 tsps sugar
- 3 Tbsps Fish stock or Vegetable broth
- 3 Tbsps vegetable oil
Preparation steps
Rinse spinach thoroughly, trim and cook in a pot of boiling salted water, then drain, rinse with cold water, and drain again. Then squeeze liquid from spinach with hands and mix in a bowl with 1 tablespoon soy sauce and 1 tablespoon rice wine.
Mix eggs in another bowl with remaining soy sauce, sugar, fish stock and remaining rice wine. Heat oil in a pan, add 1/4 of egg mixture and let thicken over medium heat. Egg mixture should still be slightly damp when cooked. Slip pancake out of the pan onto a board and repeat process with remaining egg mixture.
Divide spinach into 4 portions and spread spinach mixture on the upper half of each pancake. Roll pancakes around spinach into logs, wrap in plastic wrap and let rest in the refrigerator for 3 hours. Cut pancake rolls into 4 cm (approximately 1 1/2 inch) wide rolls and serve with soy sauce.
