Savory Pancakes with Onions and Peppers
Healthy, because
Even smarter
Nutritional values
The hearty pancakes not only taste fantastic, but also have plenty of vital substances in their luggage! Paprika, for example, is a top supplier of vitamin C, with the red vegetables in particular still scoring high on vitamin A. This benefits both eyesight and skin. And garlic doesn't just add flavour to your meal: the sulphur-containing essential oil allicin can bring blood pressure, fat and cholesterol levels back into balance.
Add a little more turmeric to the savoury pancakes and the spice stimulates the liver and bile to produce digestive juices - these then bind fats from the food and make them easier to digest; this is why turmeric can also be used for fullness and stomach pressure.
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 10.7 mg | (89 %) | ||
| Vitamin K | 34 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 182 mg | (192 %) | ||
| Potassium | 493 mg | (12 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the batter
- 120 grams Pastry flour
- 2 eggs
- 250 milliliters milk
- ½ tsp Caraway
- salt
- freshly ground peppers
- 1 generous pinch Baking powder
- For the filling
- 2 red Bell pepper
- 1 green Bell pepper
- 1 onion
- 2 garlic cloves
- ½ bunch parsley
- also
- vegetable oil (to fry)
Preparation steps
Preheat the oven to 80°C (approximately 175°F).
For the batter: In a bowl, whisk together the flour, eggs, milk, caraway and baking powder and set aside for 20 minutes.
Meanwhile, rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into bite-size pieces.Peel the onion, cut into eighths and separate the individual layers. Peel and thinly slice the garlic.
Rinse the parsley, shake dry, set aside some leaves for garnish and cut the rest into fine strips.
Heat some oil in a 22 cm (approximately 8 1/2-inch) skillet, pour a ladleful of batter into the hot pan, and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the pancake over and cook until the underside is lightly browned. Repeat with the remaining batter.
In another pan, heat a little oil and saute the onion, garlic and peppers briefly, add the parsley, mix and season with salt and pepper.
Place the pancakes on plates, spread the vegetable mixture on the bottom half of the pancakes and fold the top over. Serve garnished with parsley leaves.
