Semolina and Mushroom Pancake
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
640
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 640 cal. | (30 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 46 μg | (77 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 36.8 μg | (82 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 755 mg | (19 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 281 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 50 grams Walnut
- 1 handful parsley
- 100 grams Semolina
- 150 grams Pastry flour
- 200 milliliters milk
- 200 milliliters Whipped cream
- 4 eggs
- salt
- peppers
- Worcestershire sauce
- 350 grams brown button Mushroom
- 2 Tbsps butter
Preparation steps
1.
Coarsely chop walnuts. Rinse parsley, shake dry and chop.
2.
Whisk semolina with flour, milk, and cream until smooth. Stir in eggs and nuts. Season with salt, pepper, and a few splashes of Worcestershire sauce.
3.
Wipe mushrooms thoroughly clean and cut into slices. In a large frying pan, fry mushrooms in melted butter, 1-2 minutes. Pour semolina mixture over mushrooms, simmer 2-3 minutes and then fry until golden-brown. Flip and fry until golden-brown on the other side, 2-3 minutes more. Tear into pieces with a fork. Sprinkle with parsley and divide among bowls. Serve with a fresh mache salad.
