Savory Cheese Pancakes with Kale
Nutritional values
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 1,656.3 μg | (2,761 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 426 μg | (142 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 218 mg | (229 %) | ||
| Potassium | 1,144 mg | (29 %) | ||
| Calcium | 575 mg | (58 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the pancakes
- 2 scallions
- 2 sprigs thyme (Alternatively 4 sprigs of parsley)
- 500 grams Quark (Layer cheese or ricotta)
- 150 grams Semolina flour (bright or wholemeal)
- 2 eggs (Size M)
- salt
- peppers
- 2 Tbsps clarified butter
- For the kale
- 800 grams Kale
- salt
- ½ bunch parsley
- 1 Tbsp lemon juice
- 1 tsp sharp Mustard
- 4 Tbsps olive oil
- cayenne pepper
Preparation steps
For the pancakes: Rinse, clean and slice the scallions. Wash thyme and shake dry, strip the leaves from the branches. In a bowl, combine the quark or ricotta with the scallions, thyme, semolina and eggs. Season with salt and pepper and mix thoroughly. Let stand 30 minutes.
Meanwhile rinse kale thoroughly. Strip the leaves from the thick stems and chop coarsely.
Heat the butter in a skillet. can be hot the butter in a pan. Working in batches spoon 4 mounds into the pan and cook over medium heat until the pancakes are bubbly on top, about 5 minutes. Carefully turn the pancakes over and cook until golden brown, about 5 mintues.
For the kale: Meanwhile, bring a pot of salted water to a boil. Add the kale and cook, uncovered until tender, 5 minutes. Drain.
Rinse the parsely, shake dry and finely chop. Stir in lemon juice, mustard and oil and season with salt and cayenne pepper. Add the kale, tossing to coat and serve with the pancakes.
