Ricotta Pancakes with Pumpkin
Baking and Desserts • Russian
Description
Recipe from the book by Anna Anderson, 'Culinary Romance.'
Ingredients
- Ricotta cheese 15 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 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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