Zucchini, corn and ricotta pancakes

Zucchini, corn and ricotta pancakes

4.4 59 valoraciones

Prep. 40min

Total 1h 5min

10 pieces

Ingredientes

Ricotta

full cream milk
1500 g
white vinegar
40 g
sea salt
¼ tsp

Pancakes

zucchini (approx. 1), cut into pieces
310 g
spring onion/shallot white part only
1
butter plus extra for frying
40 g
self-raising flour
170 g
sea salt
¼ tsp
ground black pepper
¼ tsp
buttermilk
200 g
eggs
2
fresh sweet corn kernels
130 g

Inf. nutricional por 10 pieces

Calorías 1608.9 kcal / 6757.2 kJ

Proteína 56.9 g

Grasa 77.6 g

Carbohidratos 165.8 g

Fibra 10.7 g

Grasa saturada 44.9 g

Sodio 2731.6 mg

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Australia y Nueva Zelanda

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