Cookbook Desserts

Ricotta pancakes with raspberries, wild berries and pomegranate

Desserts

Difficulty	People	Time

Easy	4	10 minuti

Ingredients

130 g	wholemeal flour
1 cucchiaino	yeast
124 g	Sterilgarda ricotta
100 mL	Sterilgarda microfiltered semi-skimmed milk
2	eggs
	honey
	vanilla
q.b.	raspberries
q.b.	berries
q.b.	pomegranate
q.b.	maple syrup

Prepare this recipe with:

Preparation

Take a bowl, add the wholemeal flour and the yeast and mix.
In another bowl add the Sterilgarda Ricotta, the Sterilgarda Semi-Skimmed Microfiltered Milk, the eggs and the vanilla. Mix.
Combine the two doughs and leave to rest for 10 minutes.
Take a non-stick pan, heat it on the stove and once hot, grease the bottom of the pan with a drizzle of olive oil.
Lower the heat and with a ladle pour a little of the mixture obtained giving a round shape. Keep the pan covered with a lid.
Once bubbles form on the top of the pancakes, flip them.
After 2 minutes, remove the pancakes from the heat and garnish them with raspberries, berries, pomegranate and maple syrup.

Social Wall