Filled Pancake with Plum Sauce
(2 votes)
(2 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
917
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 917 cal. | (44 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 17.1 mg | (143 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 24.7 μg | (55 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,071 mg | (27 %) | ||
| Calcium | 491 mg | (49 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 301 mg | |||
| Complete sugar | 47 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the filling
- 250 grams Ricotta cheese
- 4 Tbsps Yogurt (0.1% fat)
- 1 packet Vanilla sugar
- 2 tsps honey
- 1 generous pinch grated Lemon peel
- 1 Tbsp whale or Hazelnuts
- For the plum sauce
- 400 grams Plum
- 1 Tbsp sugar
- ¼ tsp Ground cinnamon
- For the pancakes
- 100 grams Pastry flour
- 2 eggs
- 175 milliliters milk
- 1 pinch salt
- vegetable oil (for baking)
Preparation steps
1.
For the plum sauce: Rinse, halve, and pit the plums. Place the plums in a saucepan. Add the sugar, cinnamon, and 2 tablespoons of water to a boil. Cover the pot and let simmer for 5 minutes. Puree with a blender.
2.
For the pancakes: Whisk together the flour, eggs, milk, and salt. Heat a pan, add a little oil and bake off 2 thin pancakes. Keep warm in the oven.
3.
For the filling: Whisk together ricotta, yogurt vanilla, honey, and lemon zest until smooth.
Arrange the warm pancakes on a plate and fill with the ricotta filling. Serve with plum sauce and sprinkled with nuts.
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