Potato Pancake with Plums
Potato Pancake with plums - Tastes as good for breakfast as it does for dessert.
Healthy, because
Even smarter
Nutritional values
The plums provide digestive fibre and potassium, which helps to lower blood pressure.
No plum season right now? No problem: the fruit compote tastes wonderful with apples, pears or berries.
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 718 mg | (18 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 7.5 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 67.7 mg | |||
| Cholesterol | 55.4 mg |
Ingredients
- Ingredients
- 6 medium- large potatoes
- 6 Plum
- 3 Tbsps butter
- 2 Tbsps honey
- 2 pinches cinnamon
- 8 ozs Sour cream
- 3 Tbsps coconut sugar
- 2 Tbsps raisins
- 1 cup Spelt flour
- 1 egg
- 1 pinch ground Cardamom
- 1 pinch Ground clove
Preparation steps
For the pancakes, peel, wash and chop the potatoes and cook them in boiling water for about 15 minutes at medium heat until soft. Then drain and leave to cool for 10 minutes.
In the meantime wash plums, halve them, remove the pit, cut plums into slices. Heat 1 tablespoon of butter in a small pot. Add the plums and sauté for 3 minutes at medium heat. Add honey and caramelise for 5 minutes. Season with 1 pinch of cinnamon.
Press the potatoes through a potato ricer into a bowl. Add the sour cream, sugar, raisins, flour, egg and spices to the potatoes and knead everything into a smooth dough; if it is too moist, add some more flour. Form 18 small balls from the dough.
Flatten the balls into a pancake shape one after the other. Heat 1 teaspoon of butter in a pan. Add 4 or five pancakes and fry on a medium heat for about 3-4 minutes on each side until golden brown; use the rest of the dough as well. Arrange the pancakes with the plums.
