Savory Ricotta Pancakes with Tomato Salad

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Savory Ricotta Pancakes with Tomato Salad
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
525
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie525 kcal(25 %)
Protein19.82 g(20 %)
Fat40.66 g(35 %)
Carbohydrates22.61 g(15 %)
Sugar added1.05 g(4 %)
Roughage2.44 g(8 %)
Vitamin A368.19 mg(46,024 %)
Vitamin D1.43 μg(7 %)
Vitamin E4.88 mg(41 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.42 mg(38 %)
Niacin4.27 mg(36 %)
Vitamin B₆0.21 mg(15 %)
Folate62.59 μg(21 %)
Pantothenic acid0.49 mg(8 %)
Biotin10.38 μg(23 %)
Vitamin B₁₂1.07 μg(36 %)
Vitamin C30.9 mg(33 %)
Potassium627.58 mg(16 %)
Calcium366.25 mg(37 %)
Magnesium38.86 mg(13 %)
Iron1.72 mg(11 %)
Iodine32.48 μg(16 %)
Zinc1.66 mg(21 %)
Saturated fatty acids12.25 g
Cholesterol126.33 mg

Ingredients

for
4
For the pancakes
2
300 grams
50 grams
100 milliliters
50 grams
grated Parmesan
2 tablespoons
1 tablespoon
freshly chopped Parsley
3 tablespoons
For the salad
6
2
2 tablespoons
4 tablespoons
1 pinch
2 tablespoons

Preparation steps

1.

For the pancakes: Separate the eggs and beat the egg whites until stiff. In a bowl, stir together the yolks, ricotta, flour, milk and Parmesan until smooth. Fold in the egg whites along with the herbs, season with salt and pepper.

Heat the oil in a large skillet and working in batches, drop about 3 tablespoonfuls of batter per pancake into the skillet and saute until golden brown 1-2 minutes per side. 

2.

For the salad: Rinse, core and cut the tomatoes into wedges. Rinse and trim the scallions and thinly slice on the diagonal. In a bowl, whisk together the vinegar, oil and sugar, season with salt and pepper. Add the tomatoes, scallions and chives, season to taste and serve with the ricotta pancakes.