Pancakes with Summer Fruit
(3 votes)
(3 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
552
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 912 mg | (23 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 46 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the batter
- 3 eggs
- 250 grams Pastry flour
- 2 tsps Baking powder
- 350 milliliters milk
- 2 Tbsps Maple syrup
- 1 pinch salt
- butter (for cooking)
- For the fruit
- 150 grams Raspberries
- 150 grams red Currants
- 4 ripe Peaches
- mint (for garnish)
Preparation steps
1.
For the batter, separate the eggs and refrigerate the whites. Mix the flour, baking powder, milk, syrup and the yolks until smooth and let rest about 15 minutes. Beat the egg whites with the salt until stiff and fold into the batter.
2.
Heat the butter in a (preferably nonstick) pan. With a small ladle or a tablespoon, spoon the dough into the pan and cook the pancakes for 1-2 minutes on each side until golden brown. In this manner, make 8-12 pancakes and keep warm (in the oven at 80°C or approximately 175°F).
3.
Rinse and sort the raspberries. Rinse the currants and remove the berries from the stems. Rinse the peaches, cut in half, remove the pits and cut into thin strips.
4.
Serve the pancakes on plates and garnish with fruit and mint leaves.
