Pancakes with Walnuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 549 cal. | (26 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 30.2 μg | (67 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 364 mg | (9 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 265 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 50 grams Walnut
- 5 Tbsps butter
- 4 eggs
- 60 grams Pastry flour
- 60 grams ground Hazelnuts
- 250 milliliters milk
- 2 Tbsps sugar
- 1 pinch salt
- powdered sugar (for dusting)
Preparation steps
Coarsely chop the walnuts. Melt 2 tablespoons of butter in a small saucepan. Separate the eggs. Put the flour and ground hazelnuts in a large bowl and whisk in the milk until smooth. Add the egg yolks, melted butter, salt and 1 tablespoon sugar and stir until smooth. Beat the egg whites with the remaining sugar until stiff and then fold into the batter with a spatula.
Melt 1 tablespoon butter in a nonstick frying pan. Pour the batter into the pan and cook slowly over medium heat for about 3-4 minutes. Then flip the pancake and cook on the other side for 2-3 minutes until a light golden brown.
Slide the thick pancake onto a cutting board and tear into pieces using 2 forks. Then transfer the pancake pieces to a preheated dish. Wipe the pan with a paper towel and then melt the remaining butter in the pan. Put the chopped walnuts in the pan, dust with powdered sugar and caramelize slightly. Put the pancake back into the pan and gently stir with the walnuts.
To serve, transfer the pancake to plates and serve dusted with powdered sugar. If desired, serve with quince jam.
