Ricotta pancakes with fruit compote and yoghurt

Ricotta pancakes with fruit compote and yoghurt

4.6 25 évaluation

Préparation 45min

Total 1h 25min

5 portions

Ingrédients

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

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

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Également présenté dans

Good food, gluten free 94 Recettes
Australie et Nouvelle-Zélande

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