Weihnachtlicher Kaiserschmarren (Christmas Pancake)
(1 vote)
(1 vote)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
443
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 6.3 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 406 mg | (10 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 100 grams Spelt flour
- 200 grams Pastry flour
- 75 grams ground almonds
- 6 eggs
- 1 pinch salt
- 500 milliliters milk
- clarified butter (to fry)
- powdered sugar (for dusting)
Preparation steps
1.
Mix flour and 400 ml milk (approximately 13 ounces) in a bowl and stir until smooth. Separate eggs. Beat egg whites with salt until stiff. Stir almonds and egg yolks into the flour mixture until forming a tough dough. Add additional milk if necessary.
2.
Fold egg whites into batter and stir. Heat butter in a pan and add about 1-1.5 ladles of batter into the pan. Fry at medium heat until the surface turns dry. Flip pancake and repeat until both sides are cooked. Gently break into pieces with a spatula. Keep cooked pancakes warm in oven at 80°C (approximately 150°F) and continue until all batter is used.
3.
Remove all pancakes from oven and serve dusted with powdered sugar.
4.
Top with fruit compote if desired.
