Savoury Filled Pancakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 527 cal. | (25 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 701 mg | (18 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 400 grams starchy potatoes
- 20 grams butter
- 375 milliliters milk
- 200 grams Pastry flour
- 2 eggs
- salt
- vegetable oil (for frying)
- 1 onion
- 200 grams Quark
- peppers
Preparation steps
Rinse the potatoes and steam for about 30 minutes.
For the pancakes, melt the butter in a small pan. Set aside and allow to cool. Combine the milk with the flour in a bowl and whisk until smooth. Add a pinch of salt along with the butter and eggs and stir to a smooth batter. Leave to rest for about 10 minutes.
Pour a ladle of batter into a hot pan with oil. Tilt the pan so that the pan is covered evenly and thinly. Fry until golden brown (1-2 minutes) before flipping the pancake over to cook the other side. Transfer to a warm plate. Repeat with the remaining batter for 7 more pancakes.
Stack the pancakes one by one onto a plate in the oven and keep warm at 80°C (approximately 175ºF).
For the filling, peel the potatoes and press through a ricer. Peel and very finely chop the onion. Mix together with the quark and season with salt and pepper.
Spoon a little of the filling onto the pancakes and serve folded into quarters.
