Breakfast
Ricotta pancakes with fruit compote and yoghurt
Pancake batter can be made in advance and stored in the refrigerator for up to 24 hours.
TM31TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 45 min
- Active
- 45 min
- Cook
- 85 min
- Total
- 85 min
- Yield
- 5 portions
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- Category
- Breakfast
- Time
- Over 1 hour
- Nutrition
- High fibre
- Difficulty
- Easy
- Rating
- Well rated
- water
- 500 g
- raw sugar
- 100 g
- cinnamon quill
- 1
- whole cloves
- 4
- lemon
- 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
- 440 g
- full cream milk
- 190 g
- eggs
- 4
- gluten free flour mix
- 180 g
- gluten free baking powder
- 1 tsp
- salt
- 1 pinches
- butter
- 50 g
- yoghurt
- yoghurt
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 21.5 g
- Energy
- 2,676.1 kJ
- Calories
- 639.6 kcal
- Fat
- 26.5 g
- Fibre
- 6 g
- Carbohydrates
- 81.9 g
Cooking instructions are available on the original Cookidoo® page.
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