Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Ricotta
Batter
Pancakes
How it's done
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Ricotta
Drain the chestnuts, retaining the caramel sauce. Mix 2 tbsp of the caramel sauce and 200 g of the ricotta in a bowl, set aside the remainder of the caramel sauce and ricotta.
Batter
Place the chestnuts, eggs, banana and reserved ricotta in a blender, puree until smooth.
Pancakes
Heat a dash of oil in a non-stick frying pan. Reduce the heat, pour enough batter into the pan to make pancakes of approx. 5 cm in diameter. Once the undersides are cooked they will no longer stick to the pan. Toss the pancakes, finish cooking and then keep warm. Repeat these steps with the remainder of the batter. Serve the pancakes with ricotta and the remainder of the caramel sauce.
| Tip: | Mix the grated zest of 1 organic lemon into the ricotta. |
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