Pancakes with ricotta and raspberry sauce
Cooking time:
10 minutes
Active time:
10 minutes
Complexity:
Easy
Delicate ricotta and fresh raspberries - what could taste better ?
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3
Recipe "Pancakes with ricotta and raspberry sauce"
Ingredients for 4 servings
pancakes
8 pcs.
ricotta
200 g
fresh frozen raspberries
300g
Jerusalem artichoke syrup or honey
to taste
fresh green basil
to taste
fresh raspberries
for decorating
Step 1/5
Grind the basil.
Step 2/5
Put ricotta on a pancake, add a little basil. Repeat this with all the pancakes.
Step 3/5
Cut the finished rolled pancakes in half obliquely for a nice serve.
Step 4/5
Break through the thawed raspberries in a blender, adding Jerusalem artichoke syrup or acacia (or other liquid) honey.
Step 5/5
Serve the pancakes, drizzled with raspberry sauce and garnished with fresh raspberry berries and basil.
Ingredients for 4 servings
pancakes
8 pcs.
ricotta
200 g
fresh frozen raspberries
300g
Jerusalem artichoke syrup or honey
to taste
fresh green basil
to taste
fresh raspberries
for decorating
Nutritional value per 100 g
Calories
301 kcal
Proteins
10 g
Fats
19 g
Carbohydrates
25 g
Saturated fat
6 g
Dietary fiber
1 g
Added sugar
3 g
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