Ricotta pancakes with fruit compote and yoghurt

Ricotta pancakes with fruit compote and yoghurt

4.6 25 valoraciones

Prep. 45min

Total 1h 25min

5 portions

Ingredientes

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

Inf. nutricional por 1 portion

Calorías 639.6 kcal / 2686.8 kJ

Proteína 21.5 g

Grasa 26.5 g

Carbohidratos 81.9 g

Fibra 6 g

Grasas saturadas 15.6 g

Sodio 456.1 mg

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Australia y Nueva Zelanda

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