Spelt Pancakes with Porcini Mushrooms and Elderberry Compote
Nutritional values
(Percentage of daily recommendation)
| Calorie | 637 cal. | (30 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 31 g | (124 %) | ||
| Roughage | 14.9 g | (50 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5.1 μg | (26 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 5.1 mg | (85 %) | ||
| Biotin | 36.4 μg | (81 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,019 mg | (25 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 215 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 42 g |
Ingredients
- For the elderberry compote
- 200 grams Elderberry
- 100 grams sugar
- 1 Tbsp lemon juice
- For the spelt pancakes
- 3 eggs
- 250 grams Spelt flour
- ½ tsp sugar
- ½ tsp salt
- 250 milliliters milk
- vegetable oil (for frying)
- For the mushrooms
- 2 shallots
- 10 grams candied ginger
- 2 sprigs Basil
- 500 grams Porcini mushroom (fresh)
- 2 Tbsps olive oil
- 1 Tbsp brown sugar
- 1 Tbsp lemon juice
- 50 milliliters Vegetable broth
- salt
- peppers
Preparation steps
For the elderberry compote: Strip the elderberries off their stems, rinse and place in a saucepan with the sugar and the lemon juice. Bring to a boil, reduce to a simmer and cook over low heat, stirring occasionally, until the berries have broken down, about 10 minutes.
For the spelt pancakes: Separate the eggs. In a mixing bowl, beat the egg whites until stiff peaks form and refrigerate. In a separate bowl, whisk together the yolks, flour, sugar, salt and milk. Let the batter rest for 15 minutes.
For the mushrooms: Meanwhile, peel the shallots and chop finely. Cut the candied ginger into small cubes. Rinse the basil, shake dry and cut the leaves into thin strips. Wipe the mushrooms clean with paper towels, and slice lengthwise.
Preheat the oven to 100°C (approximately 212°F).
Gently fold the egg whites into the batter. Heat some vegetable oil in a wide pan and spoon several small ladlefuls of batter into the pan without crowding. Cook until golden brown, 4-5 minutes, turning once. Drain on paper towels and keep warm in the oven until all the batter is used.
In a second pan, heat the olive oil and sauté the shallots and ginger with the mushrooms over medium heat, stirring occasionally until the mushrooms are tender, about 6 minutes. Sprinkle with sugar and let caramelize slightly. Deglaze with lemon juice and vegetable stock. Add the basil leaves and season with salt and pepper. Serve the pancakes with the mushrooms and the elderberry compote.
