| Type | Per person |
|---|---|
| Energy | 274 kcal |
| Fat | 9 gr |
| of which saturated | 4 gr |
| Carbohydrates | 32 gr |
| of which sugars | 0 gr |
| Fibres | 2 gr |
| Protein | 13 gr |
| Salt | 0 gr |
Ricotta pancakes
Breakfast
Main course
Side dish
4 persons
20 - 30 min
With seasonal products
25gr fruit p.p.
Ingredients
4 persons
| 10mg | Ingredient A |
| 5mg | Ingredient B |
Preparation
- In a large bowl, mix together the wheat flour and baking powder. In a separate bowl, mix the eggs, skimmed milk and ricotta. In another bowl, beat the eggs until stiff. Then pour the ricotta mixture into the wheat flour and beat until blended. Fold in the eggs carefully.
- Heat some of the vegetable oil in a non-stick frying pan over medium-high heat. Spoon spoonfuls of the pancake batter into the frying pan until the pancakes are the desired size. Fry the pancakes for 1-2 minutes on each side, until cooked. Then remove from the pan and set aside, covered, to keep warm. Repeat with the remaining batter until all the pancakes are cooked.
- Serve the pancakes with the strawberries and semi-skimmed vanilla yoghurt.
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Nutritional values
CO₂ emission per ingredient
The CO₂ emission has been calculated for each ingredient. Based on this, you can make more sustainable choices in what you're going to cook.
CO₂ emission: 9.5 g
This recipe might contain more ingredients than shown in this diagram.
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