Small Pancakes with Fruit Compote

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Average: 5 (2 votes)
(2 votes)
Small Pancakes with Fruit Compote
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Health Score:
6,4 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
556
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie556 kcal(26 %)
Protein22.18 g(23 %)
Fat14.21 g(12 %)
Carbohydrates86.34 g(58 %)
Sugar added29.46 g(118 %)
Roughage2.72 g(9 %)
Vitamin A234.79 mg(29,349 %)
Vitamin D2.39 μg(12 %)
Vitamin E4.9 mg(41 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.59 mg(54 %)
Niacin3.58 mg(30 %)
Vitamin B₆0.1 mg(7 %)
Folate68.59 μg(23 %)
Pantothenic acid0.44 mg(7 %)
Biotin3.51 μg(8 %)
Vitamin B₁₂1.49 μg(50 %)
Vitamin C51.74 mg(54 %)
Potassium597.49 mg(15 %)
Calcium346.54 mg(35 %)
Magnesium29.26 mg(10 %)
Iron2.9 mg(19 %)
Iodine68.6 μg(34 %)
Zinc1.06 mg(13 %)
Saturated fatty acids6.83 g
Cholesterol189.74 mg

Ingredients

for
4
For the compote
1 Vanilla bean
250 grams Rhubarb
300 grams Strawberries
5 tablespoons sugar
2 tablespoons Orange juice
For the pancakes
4 eggs
150 milliliters milk
250 grams Ricotta cheese
1 tablespoon honey
1 teaspoon Baking powder
225 grams Pastry flour
3 tablespoons sugar
butter (for cooking)
How healthy are the main ingredients?
StrawberryRhubarbRicotta cheesesugarsugarOrange juice

Preparation steps

1.

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.

2.

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.

3.

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.