Pancake Soup
(2 votes)
(2 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
252
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 22.3 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 201 mg | (5 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 125 grams Pastry flour
- salt
- 200 milliliters milk
- 2 eggs
- 30 grams clarified butter
- ½ bunch parsley
- 1 l Beef broth
Preparation steps
1.
Mix flour, a pinch of salt and half the milk in a bowl until smooth. Gradually add eggs and stir to make a smooth, thick batter. Add the rest of the milk, as needed.
2.
Heat clarified butter in a pan and ladle batter into pan. Swirl batter around hot pan and cook each pancake until golden brown on each side, flipping as needed. Remove each pancake and allow to rest on paper towels. Roll up each pancake and slice.
3.
Rinse parsley, shake dry, remove and chop leaves. Heat broth in a saucepan and add sliced pancakes. Distribute into preheated soup bowls. Garnish with parsley and serve hot.
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