Savory Ricotta Pancakes with Tomato Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
458
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 12.8 mg | (107 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 582 mg | (15 %) | ||
| Calcium | 403 mg | (40 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the pancakes
- 2 eggs
- 300 grams Ricotta cheese
- 50 grams Pastry flour
- 100 milliliters milk
- 50 grams grated Parmesan
- 2 Tbsps scallions
- 1 Tbsp freshly chopped parsley
- salt
- peppers
- 3 Tbsps vegetable oil
- For the salad
- 6 Tomatoes
- 2 scallions
- 2 Tbsps Wine vinegar
- 4 Tbsps sunflower oil
- salt
- peppers
- 1 pinch sugar
- 2 Tbsps scallions
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.
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