
Devices & Accessories
Zucchini, corn and ricotta pancakes
Prep. 40 min
Total 1 h 5 min
10 pieces
Ingredients
Ricotta
-
full cream milk1500 g
-
white vinegar40 g
-
sea salt¼ tsp
Pancakes
-
zucchini (approx. 1), cut into pieces310 g
-
spring onion/shallot white part only1
-
butter plus extra for frying40 g
-
self-raising flour170 g
-
sea salt¼ tsp
-
ground black pepper¼ tsp
-
buttermilk200 g
-
eggs2
-
fresh sweet corn kernels130 g
Nutrition per 10 pieces
Calories
1608.9 kcal /
6757.2 kJ
Protein
56.9 g
Fat
77.6 g
Carbohydrates
165.8 g
Fibre
10.7 g
Saturated Fat
44.9 g
Sodium
2731.6 mg
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Australia and New Zealand
Australia and New Zealand
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