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Ricotta pancakes with fruit compote and yoghurt

Ricotta pancakes with fruit compote and yoghurt
4.6 25 ratings
Prep. 45 min
Total 1 h 25 min
5 portions
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Ingredients

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

Difficulty

easy

Nutrition per 1 portion

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

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Good food, gluten free 94 Recipes
Australia and New Zealand

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