Small Pancakes with Fruit Compote
Nutritional values
(Percentage of daily recommendation)
| Calorie | 632 cal. | (30 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 43 g | (172 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 17.2 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 632 mg | (16 %) | ||
| Calcium | 282 mg | (28 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 265 mg | |||
| Complete sugar | 53 g |
Ingredients
- For the compote
- 1 Vanilla bean
- 250 grams Rhubarb
- 300 grams Strawberries
- 5 Tbsps sugar
- 2 Tbsps Orange juice
- For the pancakes
- 4 eggs
- 150 milliliters milk
- 250 grams Ricotta cheese
- 1 Tbsp honey
- 1 tsp Baking powder
- 225 grams Pastry flour
- 3 Tbsps sugar
- butter (for cooking)
Preparation steps
Cut the vanilla bean in half lengthwise and scrape out the seeds. Trim the rhubarb, rinse, remove the strings and cut into 2 cm (approximately 3/4 inch) thick slices. Rinse the strawberries, trim and cut into quarters. Caramelize the sugar in a saucepan. Add the rhubarb and vanilla with the pepper, deglaze with orange juice and simmer gently for about 5 minutes. Add the chopped strawberries and rhubarb, then remove from heat and let stand. Remove the vanilla bean.
For the pancakes, separate the eggs. Mix the egg yolks with milk, ricotta and honey until smooth. Mix in the baking powder. Beat the egg whites until stiff, adding the sugar towards the end. Then fold into the ricotta mixture.
Cook the pancakes in hot butter, in batches, adding about 2 tablespoons batter for each in the frying pan and cooking about 2 minutes on each side until golden brown. Remove from pan and keep warm in an oven preheated to 50°C (approximately 125°F) convection. Serve with the compote.
