Ricotta pancakes with fruit compote and yoghurt

Ricotta pancakes with fruit compote and yoghurt

4.6 26 ratings

Prep. 45 min

Total 1 h 25 min

5 portions

Ingredients

Dried fruit compote

water
500 g
raw sugar
100 g
cinnamon quill
1
whole cloves
4
lemon zest only (4 x 1 cm pieces), no white pith
1
dried apricots
50 g
dried pears
50 g
pitted prunes
50 g
dried apple
40 g
dried peaches
50 g
vanilla bean paste
1 tsp

Ricotta pancakes

ricotta (see Tips)
440 g
full cream milk
190 g
eggs separated
4
gluten free flour mix (see Tips)
180 g
gluten free baking powder (see Tips)
1 tsp
salt
1 pinch
butter for frying
50 g
yoghurt to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 456.1 mg

Protein 21.5 g

Calories 2686.8 kJ / 639.6 kcal

Fat 26.5 g

Fibre 6 g

Saturated Fat 15.6 g

Carbohydrates 81.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Good food, gluten free 94 Recipes
Australia and New Zealand

You might also like...

Buckwheat bread

2 h 5 min

Pineapple and coconut mojito

20 min

Vegan carrot cake with orange frosting

2 h 5 min

Vegan custard

15 min

Steamed lemon cake

2 h 20 min

Triple treat ice cream cake

16 h 45 min

Steamed corn with chipotle mayonnaise and coriander salsa

45 min

Gluten free tortillas

40 min

Samosa with fresh tomato chutney

2 h

Coconut vanilla sorbet with magic chocolate topping

24 h 15 min

Stuffed zucchini

1 h 5 min

Turmeric latte

25 min