Savory Pancake Cake

Average: 0 (0 votes)
(0 votes)
Savory Pancake Cake
share Share
bookmark_border Copy URL
Health Score:
77 / 100
30 min.
ready in 4 h. 50 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie3,294 cal.(157 %)
Protein106 g(108 %)
Fat232 g(200 %)
Carbohydrates194 g(129 %)
Sugar added40 g(160 %)
Roughage17.9 g(60 %)
Vitamin A3.2 mg(400 %)
Vitamin D4.9 μg(25 %)
Vitamin E14.4 mg(120 %)
Vitamin K293.2 μg(489 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂2.8 mg(255 %)
Niacin27.5 mg(229 %)
Vitamin B₆1.2 mg(86 %)
Folate469 μg(156 %)
Pantothenic acid7.2 mg(120 %)
Biotin64.9 μg(144 %)
Vitamin B₁₂5.5 μg(183 %)
Vitamin C137 mg(144 %)
Potassium3,544 mg(89 %)
Calcium1,208 mg(121 %)
Magnesium266 mg(89 %)
Iron12.3 mg(82 %)
Iodine114 μg(57 %)
Zinc8.5 mg(106 %)
Saturated fatty acids137.4 g
Uric acid296 mg
Cholesterol1,009 mg
Complete sugar95 g


For the batter
120 grams Pastry flour
250 milliliters milk
2 eggs
1 pinch salt
1 bunch Arugula
For the filling
450 grams Pumpkin
3 Tbsps Vinegar
2 Tbsps sugar
1 Tbsp butter
400 grams cream cheese
freshly ground peppers
200 grams Crème fraiche
100 grams Natural yogurt
2 Tbsps minced parsley
1 Tbsp lemon juice
4 Cherry tomatoes
2 Tbsps roasted Pumpkin seed
How healthy are the main ingredients?
Pumpkincream cheeseArugulasugarPumpkin seedparsley

Preparation steps


For the batter: Combine flour, milk, eggs and salt to make a smooth waffle batter and let it rest for about 20 minutes. Rinse arugala, spin dry and mince, reserve a few pieces for garnish. Add minced arugula to batter and mix well.

Heat a little oil in a hot pan and ladle in a bit of 1/5 on the batter. Cook until golden brown on both sides, then remove and let cool Cook 5 pancakes, each with a diameter of 20 cm (approximately 8 inches).

For the filling: In the meantime, slice pumpkin flesh.


Heat butter in a pan and add pumpkin slices. Sprinkle with sugar and lightly sauté. Pour in 500 ml (approximately 2 cups) of water and vinegar, cover and simmer for about 5 minutes. Remove pumpkin slices and drain on paper towesl.

Spread cream cheese onto each pancake and season each with salt and pepper. Layer pancakes and pumpkin slices in a springform pan lined with parchment paper. Place pan in the refrigerator for 2-4 hours.


Whisk crème fraîche and yogurt. Stir in parsley and lemon juice and season with salt and pepper. Remove pan from the refrigerator, remove cake ring and slice. Spread crème fraîche sauce on 4 plates and arrange pieces of cake on sauce. Rinse tomatoes, cut into quarters and serve with cake. Garnish with remaining arugula and roasted pumpkin seeds.