Ricotta Pancakes with Pumpkin
Baking and Desserts | Russian cuisine
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe from the book by Anna Anderson, 'Culinary Romance.'
Ingredients
- Ricotta cheese - 15.9 oz
- Chicken Egg - 1 piece
- Orange juice concentrate - 1 tablespoon
- Chestnut puree - 2 spoons
- Glutinous Rice Flour - 4 spoons
- Maple syrup - 2 spoons
- Coconut Milk - 0 fl oz
- Honey - to taste
- Natural Yogurt - to taste
- Buckwheat Groats - 0.4 oz
- Olive Oil - to taste
Step by Step guide
Step 1
Mix the ricotta, egg, juice, pumpkin puree, rice flour, and maple syrup. Pour the batter onto a well-heated skillet and cook on both sides until done, using coconut oil or clarified butter.
Step 2
Stack the pancakes on a plate, and place honeycomb and Greek yogurt beside them.
Step 3
Prepare buckwheat popcorn: toast dry buckwheat in olive oil under a lid until done. Once the popcorn is ready, pat it dry with a paper towel.
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