Chestnut Pancakes with Ricotta and Trout
0
0
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Chestnut pancakes with ricotta and trout
Ingredients
- Wheat Flour - 3.5 oz
- Chestnut flour - 1.8 oz
- Milk - 7 fl oz
- Chocolate eggs - 2 pieces
- Baking Powder - 1 teaspoon
- Salt - a pinch
- Ricotta cheese - 9 tablespoons
- Meyer Lemon Juice - 3 tablespoons
- Cold-smoked trout - 7.1 oz
Step by Step guide
Step 1
Mix the flour, salt, and baking powder. Beat the eggs and pour in the milk, then mix.
Step 2
Cook the pancakes on a preheated skillet.
Step 3
For the filling, mix the ricotta with lemon juice.
Step 4
Place a spoonful of the cream and a slice of trout on each pancake. Garnish with a sprig of herbs.
Step 5
Before serving, refrigerate for 1 hour.
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