Ricotta pancakes with fruit compote and yoghurt

Ricotta pancakes with fruit compote and yoghurt

4.6 26 évaluations

Prép. 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

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

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

Vous pourriez aussi aimer...

Frozen yoghurt bark (Thermomix® Cutter, using modes)

6h 10min

Frozen strawberry mousse with cream cheese topping

1h 10min

Traditional chicken broth with angel hair pasta

1h 45min

Magnolia Kitchen brownies

1h 10min

Raspberry ombré chia parfait (Post-natal)

1h 15min

Grilled eggplant dip

2h

Hot cacao fudge sauce

10min

Gluten free coconut crêpes with apricot sauce

2h

Chocolate quinoa cake with peanut butter frosting

2h 10min

Davidson plum cheesecake slice

2h 45min

Gluten and grain free bread rolls

1h 20min

Gluten free Mediterranean bread

1h 35min