Ricotta pancakes with fruit compote and yoghurt
TM6 TM5 TM31

Ricotta pancakes with fruit compote and yoghurt

4.6 (11 ratings)

Ingredients

Dried fruit compote

  • 500 g water
  • 100 g raw sugar
  • 1 cinnamon quill
  • 4 whole cloves
  • 1 lemon, zest only (4 x 1 cm pieces), no white pith
  • 50 g dried apricots
  • 50 g dried pears
  • 50 g pitted prunes
  • 40 g dried apple
  • 50 g dried peaches
  • 1 tsp vanilla bean paste

Ricotta pancakes

  • 440 g ricotta (see Tips)
  • 190 g full cream milk
  • 4 eggs, separated
  • 180 g gluten free flour mix (see Tips)
  • 1 tsp gluten free baking powder (see Tips)
  • 1 pinch salt
  • 50 g butter, for frying
  • yoghurt, to serve

Nutrition
per 1 portion
Calories
2686.8 kJ / 639.6 kcal
Protein
21.5 g
Carbohydrates
81.9 g
Fat
26.5 g
Saturated Fat
15.6 g
Fibre
6 g
Sodium
456.1 mg

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