Vanilla Cream-Filled Pancakes
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
293
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 248 mg | (6 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 80 grams Pastry flour
- 2 small eggs
- 150 grams milk
- 1 generous pinch Lemon peel
- 200 grams Quark
- 150 grams Yogurt (0.1% fat)
- 50 milliliters Whipped cream
- ½ Vanilla bean
- powdered sugar
- butter (to saute)
- 4 Raspberries
- Baking cup (if desired)
Preparation steps
1.
If desired, line 4 glasses with paper baking cups.
2.
In a bowl, mix flour and milk until smooth. Stir in eggs and lemon zest, cover and let stand 20 minutes. Coat a large skillet with butter and pour 1/4 of the batter into skillet. Cook until the underside is golden brown, then flip the pancake over and cook until golden brown. Repeat with the remaining batter to make four round pancakes.
3.
Split the vanilla bean half lengthwise and scrape the seeds into a bowl. Stir in the quark, yogurt, cream, and 1-2 tablespoons powdered sugar until smooth.
4.
Fold each lukewarm pancake into quarters and put into the glasses. Spoon cream into a piping bag and pipe into the folds of the pancakes. Put a raspberry on top of each and serve dusted with powdered sugar.
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