Pear Pancakes
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
351
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 304 mg | (8 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp honey
- 2 eggs
- 300 milliliters milk
- 150 grams Pastry flour
- 2 Tbsps sugar
- 2 Pear
- 2 Tbsps lemon juice
- butter (for greasing the pan)
- powdered sugar (for dusting)
Preparation steps
1.
Whisk the eggs, milk, flour and powdered sugar together until smooth. Cover and let stand for 20 minutes.
2.
Peel the pears, cut into quarters, remove the core and slice thinly. Toss the pears with the honey and lemon juice.
3.
Heat a bit of butter in a non-stick pan and ladle a small amount of the pancake batter into the pan. Place a few of the pear sliced onto the pancake and cook for 1-2 minutes, until small bubbles start to form on top. Flip and cook for 1-2 minutes on the other side. Remove from the pan and keep warm in a 80°C (approximately 175°F) oven. Continue with the remaining batter (it should yield about 8 pancakes).
4.
Plate the pancakes.
5.
Dust with powdered sugar and serve with vanilla custard sauce, if desired.
