Ricotta pancakes with poppy seed

Ricotta pancakes with poppy seed

Total: 35 min. | Active: 35 min.
Nutritional value / piece: 306 kcal
, Fat: 21 g
, Carbohydrate: 18 g
, Protein: 9 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3 egg yolks
250 g ricotta
2 ½ dl milk
1 tbsp poppy seed
150 g white flour
1 tsp baking powder
3 egg whites
1 pinch salt
butter for baking


4 passion fruit
180 g double cream
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How it's done

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Mix the egg yolks, ricotta, milk and poppy seeds until smooth. Combine the flour and baking powder, add to the mixture. Beat the egg whites with the salt until stiff, fold in carefully. Heat a little butter in a frying pan. Fry the pancakes in batches on a medium heat for approx. 2-3 mins. on each side.


Cut the passion fruit in half, remove the flesh with a spoon, garnish the pancakes with the passion fruit and double cream.


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