Southwest Stuffed Pancakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 619 cal. | (29 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 970 mg | (24 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the batter
- 120 grams Pastry flour
- 200 milliliters milk
- 1 pinch salt
- 1 egg
- 1 Tbsp vegetable oil (for frying)
- For the filling
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 400 grams mixed Ground meat
- 1 Tbsp Tomato paste
- 150 milliliters Beef broth
- 1 red Bell pepper
- 1 Avocado
- salt
- 1 splash Lime juice
- peppers
- 120 grams sour Whipped cream
Preparation steps
For the batter: Stir flour, milk and salt until smooth. Stir in egg and let batter rest for about 10 minutes.
For the filling: Peel and mince onion and garlic. Heat oil in a pan and cook onion and garlic. Add meat. Stir in tomato paste and broth and simmer for about 15 minutes, stirring occasionally. Rinse peppers, cut in half, remove seeds and ribs and dice flesh. Add pepper to pan. Cook meat for about 10 minutes.
Add a bit of oil to a hot pan. Ladle in a bit of batter and cook until golden, flip and cook until golden, about 1 minute. Repeat to cook 4 pancakes. Remove pancakes from pan and keep warm in an oven preheated to 70°C (approximately 150°F).
Peel avocado, cut in half, remove seeds and mince flesh. Stir into filling. Season with salt, lime juice and pepper.
Place pancakes on a warm plate and fill each with filling. Add a dollop of sour cream to each, fold up and serve immediately.
