Ricotta Pancakes


Rating: 2.17 / 5.00 (6 Votes)


Total time: 30 min

Servings: 4.0 (servings)

Ingredients:
















Instructions:

For the ricotta pancakes, whisk 180 ml milk, eggs, half of the confectioners’ sugar, salt, mineral water, flour and a pinch of nutmeg and let swell.

For the filling, peel and dice bananas and sprinkle with lemon juice. Stir the ricotta with the vanilla sugar and the remaining powdered sugar until smooth, then stir in the bananas. Whip the cream until stiff and fold in carefully.

Break the chocolate into pieces. Bring milk to a boil and stir in chocolate until dissolved.

Melt some butter in a pan, fry pancakes in portions, fill with the ricotta-banana filling, fold or roll up and serve the ricotta pancakes drizzled with chocolate sauce.

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