Appareils et accessoires
Ricotta pancakes with fruit compote and yoghurt
Prép. 45min
Total 1h 25min
5 portions
Ingrédients
Dried fruit compote
-
water500 g
-
raw sugar100 g
-
cinnamon quill1
-
whole cloves4
-
lemon zest only (4 x 1 cm pieces), no white pith1
-
dried apricots50 g
-
dried pears50 g
-
pitted prunes50 g
-
dried apple40 g
-
dried peaches50 g
-
vanilla bean paste1 tsp
Ricotta pancakes
-
ricotta (see Tips)440 g
-
full cream milk190 g
-
eggs separated4
-
gluten free flour mix (see Tips)180 g
-
gluten free baking powder (see Tips)1 tsp
-
salt1 pinch
-
butter for frying50 g
-
yoghurt to serve
Niveau
facile
Infos nut. par 1 portion
Sodium
456.1 mg
Protides
21.5 g
Calories
2686.8 kJ /
639.6 kcal
Lipides
26.5 g
Fibre
6 g
Graisses saturées
15.6 g
Glucides
81.9 g
Vous aimez ce que vous voyez ?
Cette recette et plus de 100 000 autres vous attendent !
Créer un compte gratuitement Plus d’informationsÉgalement présenté dans
Good food, gluten free
94 Recettes
Australie et Nouvelle-Zélande
Australie et Nouvelle-Zélande
Vous pourriez aussi aimer...
Nutty pancakes with stone fruit compote
1h
Peach and plum upside-down cake
50min
Ricotta and banana pancakes with honeycomb butter
1h 50min
Camille carrot and almond cakes
1h 10min
Chocolate quinoa cake with peanut butter frosting
2h 10min
Chocolate bean cake with coconut butter cream frosting
2h 15min
Almond and blueberry breakfast muffins
50min
Pumpkin and turmeric loaf
1h 50min
Chocolate cake with lime cream
1h 5min
Carrot poppy seed muffins
1h 15min
Pumpkin loaf
1h 45min
Healthy banana bread
1h 15min