Ultimate Breakfast Plate
(0 votes)
(0 votes)
Health Score:
56 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
828
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 828 cal. | (39 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 24.9 μg | (55 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 465 mg | (12 %) | ||
| Calcium | 250 mg | (25 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 383 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pancakes
- 2 cups all-purpose flour
- 1 tsp Baking powder
- 1 tsp baking soda
- 1 pinch salt
- 1 Tbsp sugar
- 2 cups Buttermilk
- 2 eggs
- 2 Tbsps melted butter
- ⅜ cup milk
- vegetable oil (for cooking)
- For the blueberries
- 2 cups Blueberries
- water
- ½ cup sugar (scant)
Preparation steps
1.
For the pancakes: sift the flour, baking powder and bicarbonate of soda into a mixing bowl and stir in the salt and sugar.
2.
Beat the buttermilk with the eggs and melted butter. Add to the dry ingredients and stir until smooth. Stir in the milk
3.
Grease a griddle or heavy frying pan with a little oil and heat until hot.
4.
Pour about 1 tablespoon batter onto the griddle to make an 8-10cm|3"-4" round and cook over a medium heat for 1-2 minutes, until bubbles form on the surface. Gently turn over and cook the other side for about 30 seconds until golden. Repeat with the remaining oil and batter.
5.
Wrap the cooked pancakes in a clean tea towel to keep them soft.
6.
Heat the grill.
7.
For the topping: place the bacon under the grill and cook for 3-4 minutes on each side until cooked to your liking. Transfer to an ovenproof dish and keep warm in a low oven.
8.
Break the eggs into a pan and add the milk, salt and remaining butter. Cook over a medium heat, whisking all the time until the eggs are scrambled.
9.
For the blueberries: heat the blueberries, water and sugar in a pan over a medium heat until the sugar has dissolved. Bring to a boil, reduce the heat and simmer gently until the blueberries have softened, but are still whole.
10.
Arrange the pancakes on warm serving plates. Top with a spoonful of scrambled egg and the bacon. Spoon the blueberries over the sides and serve immediately.
