
Dispositivi & accessori
Ricotta pancakes with fruit compote and yoghurt
Prep. 45min
Totale 1h 25min
5 portions
Ingredienti
Dried fruit compote
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water500 g
-
raw sugar100 g
-
cinnamon quill1
-
whole cloves4
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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
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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
Valori nutritivi per 1 portion
Calorie
639.6 kcal /
2686.8 kJ
Proteine
21.5 g
Grassi
26.5 g
Carboidrati
81.9 g
Fibre
6 g
Grassi saturi
15.6 g
Sodio
456.1 mg
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Australia e Nuova Zelanda
Australia e Nuova Zelanda