cantine’s ricotta pancakes

hi there, here we are again to spoil you with a new recipe. our famous ricotta pancakes our perfect for breakfast or as a snack (or both ofcourse). click here to see the recipe & let us know what you think!

what do you need for 20 pancakes?

• 250 gr ricotta

• 125 ml milk

• 2 eggs

• 100 gr self raising flower

• 20 gr of vanilla sugar

• a pinch of salt

what do you need for the toppings?

• a pomegranate

• 2 pears, diced

• a handfull pecan nuts

• 500 gr mascarpone

• 200 gr cream

• 3 tbsp vanilla sugar

directions for the batter

• take a large bowl and put together the ricotta, milk and egg yolks, mix it all together

• now add the flour and vanilla sugar and whisk further until smooth 

• take the egg whites and add a pinch of salt, beat them until foamy

• gently add the egg whites to the rest of the batter

• heat some coconut oil in a frying pan and bake the pancakes, approx 1 min per side

• enjoy your pancakes with the mascarpone-cream, some pomegranate, diced pear and some pecan nuts

directions for the toppings

• whisk the mascarpone, cream and vanilla sugar until smooth

• wash and dice the pears into cubes

• pit the pomegranate

  tip: roll it onto the kitchen counter, cut in in two, take a large bowl with water and pit the pomegranate in the water. this way you have no risk of making stains and the white peels will float to the surface.

did you know that…
pomegranate contains anti-cancer benefits that improves the skin quality & is high in vitamins and anti-oxidants that boost the immune system.

don’t forget to tag us when you share the result! see you soon!