Ricotta Cheese Pancakes with Raspberry Sauce
Baking and Desserts | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
Ricotta Cheese Pancakes with Raspberry Sauce
Ingredients
- Ricotta cheese - 7.1 oz
- Wheat Flour - 2 tablespoons
- Frozen Raspberries - 5.3 oz
- Salt - a pinch
- Sugar - 2½ tablespoons
- Whole egg - 1 piece
- Vanillin - a pinch
- Water - 1 fl oz
- Powdered Sugar - to taste
Step by Step guide
Step 1
Prepare the ingredients.
Step 2
Add 1 egg yolk to the ricotta.
Step 3
Add a pinch of salt.
Step 4
Add 1 teaspoon of sugar.
Step 5
Add a pinch of vanillin.
Step 6
Stir in 2 tablespoons of flour until smooth.
Step 7
Pour the batter into molds and bake for 20–25 minutes at 356°F.
Step 8
In a saucepan, combine 150 grams of frozen raspberries, 2 tablespoons of sugar, and 50 ml of water.
Step 9
Bring to a boil and simmer for 5–7 minutes, stirring constantly.
Step 10
Blend the raspberry sauce in a blender.
Step 11
Strain the sauce through a sieve to remove the raspberry seeds.
Step 12
Remove the finished pancakes from the oven.
Step 13
Serve the ricotta pancakes with raspberry sauce, dusted with powdered sugar before serving.
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