Ricotta pancakes with fruit compote and yoghurt

Ricotta pancakes with fruit compote and yoghurt

4.6 25 评分

准备工作 45 分钟

总数 1小时 25 分钟

5 portions

食材

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

难易度

初级

营养价值每 1 portion

钠 456.1 mg

蛋白质 21.5 g

热量 2686.8 kJ / 639.6 kcal

脂肪 26.5 g

纤维 6 g

饱和脂肪 15.6 g

碳水化合物 81.9 g

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Good food, gluten free 94 道食谱
澳大利亚和新西兰

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