Rye Pancakes with Horseradish Cream Sauce
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
355
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 332 mg | (8 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 75 grams fine Rye berry
- 75 grams Pastry flour
- ½ tsp salt
- 150 milliliters milk
- 100 milliliters mineral water
- 2 eggs
- clarified butter (for sautéing)
- 50 grams freshly grated Horseradish
- 100 grams sour Whipped cream
- lemon juice
- salt
Preparation steps
1.
In a bowl, mix together the rye flour, wheat flour, salt, milk and mineral water until smooth. Cover and let stand 30 minutes.
2.
Beat the eggs into the batter. Heat a little clarified butter in a skillet and drop the batter by about 1/4 cupfuls into the pan and saute until golden brown 1-2 minutes on each side fry.
3.
In a bowl, mix the horseradish with sour cream, season with lemon juice and salt. Serve with the pancakes.
