Savoury Cake with Pancake Layers
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
298
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 24 μg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 170 mg | (179 %) | ||
| Potassium | 567 mg | (14 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 ¼ cups all-purpose flour
- 1.333 cups milk
- 2 eggs
- clarified butter
- 4 Bell pepper (red and yellow)
- 1 Red onion (sliced)
- 2 Tomatoes (sliced)
- 1 Zucchini (sliced)
- 2 cups fresh Mozzarella (diced)
- 1 Tbsp olive oil
Preparation steps
1.
Sieve the flour into a bowl and stir in a little milk. Add the eggs, 1/2 tsp salt and the remaining milk to create a smooth batter. Leave to steep for around 20 minutes.
2.
Heat some clarified butter in a pan and add a quarter of the batter. Spread evenly on the bottom of the pan and bake for 1-2 minutes on a medium heat. Flip the pancake and bake on the other side for another 2 minutes then transfer to a large plate. Bake another three pancakes in this way.
3.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a high baking tin or dish with greaseproof paper.
4.
Layer the pancakes into the prepared baking tin alternating with the vegetables and mozzarella. Season each layer of vegetables with salt, ground black pepper and a little oil.
5.
Bake for around 30 minutes. If the cake gets too dark, cover with aluminium foil. Serve sliced, warm or cool.
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