Main courses · Vegetarian
Zucchini, corn and ricotta pancakes
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM31TM5TM6TM7
Details
- Difficulty
- easy
- Prep
- 40 min
- Active
- 40 min
- Cook
- 65 min
- Total
- 65 min
- Yield
- 10 pieces
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- Category
- Main coursesVegetarian
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- full cream milk
- 3.3 lb
- white vinegar
- 1.4 oz
- sea salt
- 0.3 tsp
- zucchini
- 11 oz
- spring onion/shallot
- 1
- butter
- 1.4 oz
- self-raising flour
- 6 oz
- sea salt
- 0.3 tsp
- ground black pepper
- 0.3 tsp
- buttermilk
- 7.1 oz
- eggs
- 2
- fresh sweet corn kernels
- 4.6 oz
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 2,731.6 mg
- Protein
- 56.9 g
- Energy
- 6,757.2 kJ
- Calories
- 1,608.9 kcal
- Fat
- 77.6 g
- Fibre
- 10.7 g
- Saturated fat
- 44.9 g
- Carbohydrates
- 165.8 g