Watercress Pancakes
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
338
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 338 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 128.7 μg | (215 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 435 mg | (11 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Pastry flour
- 50 grams Whole wheat flour
- 400 milliliters milk
- 2 eggs
- 200 grams Watercress
- 4 Tbsps sour Whipped cream
- salt
- freshly ground pepper
- butter (for sautéing)
Preparation steps
1.
In a bowl, stir together the flour, whole-wheat flour and milk until smooth. Whisk in the eggs until combined, season with salt. The batter should be pourable, but not too liquid. Cover and let stand 20 minutes..
Preheat the oven to 60°C (approximately 150°F). Rinse, pat dry and roughly chop half the watercress and fold into the batter. Heat the butter in a skillet and working in batches, drop the batter by tablespoons into the pan and cook until golden brown, about 1 minute per side.
2.
Keep the finished pancakes warm in the oven until ready to serve. Then pile on a plate, top with sour cream, season with salt and pepper and garnish with the remaining watercress.
