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Short Stack with Berries

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Short Stack with Berries
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
111
calories
Calories
0
Print

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie111 kcal(5 %)
Protein3.27 g(3 %)
Fat3.35 g(3 %)
Carbohydrates16.73 g(11 %)
Sugar added0 g(0 %)
Roughage0.3 g(1 %)
Vitamin A42.41 mg(5,301 %)
Vitamin D0.52 μg(3 %)
Vitamin E0.57 mg(5 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.69 mg(14 %)
Vitamin B₆0.03 mg(2 %)
Folate41.23 μg(14 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.7 μg(2 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C1.2 mg(1 %)
Potassium68.56 mg(2 %)
Calcium116.2 mg(12 %)
Magnesium7.07 mg(2 %)
Iron0.94 mg(6 %)
Iodine11.23 μg(6 %)
Zinc0.24 mg(3 %)
Saturated fatty acids1.82 g
Cholesterol22.38 mg
Author of this recipe:

Ingredients

for
12
Ingredients
1 ¾ cups
1 teaspoon
1 pinch
1
1.333 cups
cup
butter (melted)
1 cup
butter (for cooking)
To serve

Preparation steps

1.
Mix together the flour, baking powder and salt in a mixing bowl.
2.
Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk mixture to make a thick smooth batter.
3.
Beat in the melted butter and gently stir in the blueberries.
4.
Heat a small knob of butter in a large frying pan. Drop large tablespoonfuls of the batter into the pan, about 7.5cm|3" diameter. Cook 3-4 pancakes at a time.
5.
Cook for about 3 minutes until small bubbles appear on the surface of each pancake, then turn and cook the other side for a further 2-3 minutes until golden. Cover with non-stick baking paper to keep warm and repeat the process with the remaining batter.
6.
Serve with maple syrup poured over.