Walnut Pancakes with Cranberry Compote

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Walnut Pancakes with Cranberry Compote
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Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 47 min.
Ready in
Calories:
1313
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,313 cal.(63 %)
Protein20 g(20 %)
Fat38 g(33 %)
Carbohydrates218 g(145 %)
Sugar added94 g(376 %)
Roughage7.1 g(24 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.6 μg(13 %)
Vitamin E10.8 mg(90 %)
Vitamin K9.6 μg(16 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin6 mg(50 %)
Vitamin B₆0.6 mg(43 %)
Folate103 μg(34 %)
Pantothenic acid1.7 mg(28 %)
Biotin34.5 μg(77 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C4 mg(4 %)
Potassium918 mg(23 %)
Calcium173 mg(17 %)
Magnesium78 mg(26 %)
Iron3.6 mg(24 %)
Iodine28 μg(14 %)
Zinc2.6 mg(33 %)
Saturated fatty acids11.7 g
Uric acid42 mg
Cholesterol359 mg
Complete sugar177 g

Ingredients

for
4
Ingredients
6 eggs
150 grams Pastry flour
¼ l milk
salt
500 grams Cranberry
275 grams sugar
700 milliliters Apple juice
1 Tbsp cornstarch
100 grams Walnut
40 grams clarified butter
How healthy are the main ingredients?
Apple juiceCranberrysugarWalnuteggsalt

Preparation steps

1.

Separate the eggs. In a bowl, mix the egg yolks, flour, milk and salt until smooth. Cover and set aside.

2.

In a saucepan, bring the cranberries, 200 grams (approximately 7 ounces) of sugar and apple juice to a boil. Reduce to a simmer and cook 5 minutes. In a small bowl, stir the cornstarch into a little cold water and stir into the simmering cranberries. Cook until the berries have popped. Season with salt and let cool.

3.

Finely chop the walnuts. In a bowl, beat egg whites and remaining sugar until stiff. Fold the nuts and the egg whites into the batter. Heat the butter in a skillet, pour 1/4 of the batter into the pan and cook over low heat until both sides are golden brown. Repeat with the remaining batter to make four large pancakes. Dust with powdered sugar and serve with cranberry compote.

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