Garlic Mushroom Pancake
Garlic Mushroom Pancake - Hearty, fluffy version of the National dish from Austria
Healthy, because
Even smarter
Nutritional values
Mushrooms contain various B vitamins in large quantities and thus support the metabolic processes in the body. It is involved in basic functions such as hormone formation, cell renewal, and energy production and is also known as an anti-stress vitamin.
Make sure you include shiitake in your mushroom mixture. According to studies, this aromatic Asian mushroom has a cancer-protective effect and is said to ward off viruses and bacteria.
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 14.3 mg | (119 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 38.8 μg | (86 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 706 mg | (18 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 240 mg |
Ingredients
- Ingredients
- 2 eggs
- 4 ozs Sour cream
- 4 ozs Pastry flour
- ¼ cup
- 9 ozs mixed Mushrooms (depending on season)
- 1 garlic clove
- 2 small shallots
- 2 Tbsps olive oil
- 1 sprig marjoram
- salt
- peppers
Kitchen utensils
Preparation steps
Separate the eggs.
Stir sour cream with egg yolks, flour, and milk into a batter and let it rest.
Clean mushrooms and cut into 1/2 inch pieces.
Peel the garlic and chop finely. Peel shallots and chop finely.
Heat oil in an oven-proof skillet. Add shallots and garlic and sauté until translucent, 2-3 minutes.
Add mushrooms and cook over medium heat for 4-5 minutes while stirring.
Rinse marjoram, shake dry, pluck leaves and add to the mushrooms. Season with salt and pepper. Set aside in the skillet.
Beat egg whites until very stiff.
Gently fold egg whites into the batter.
Place skillet with mushrooms back on the stove and heat. Pour the batter into it and allow to thicken briefly over medium heat.
Put the skillet in the preheated oven on the oven rack and bake at 350°F/convection 325°F for 15-17 minutes. To serve, tear the pancake with 2 forks into pieces and place them on plates. Serve with a green salad dressed with pumpkin seed oil vinaigrette, if desired.
