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Lemon and Ricotta Pancakes


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Ingredients

12 piece(s)

Lemon and Ricotta Pancakes

  • 250 grams ricotta
  • 1 lemon
  • 100 grams Gluten free self raising flour
  • 1 free range egg
  • 1/2 cup Milk of choice
  • 1 tablespoons vanilla essence
  • 1 tablespoons Coconut sugar
  • 6
    25min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. Grate the rind of your lemon and juice it.
  2. Add your gluten free flour, lemon juice and rind, egg, ricotta, milk, vanilla and coconut sugar into your TM Bowl 20 seconds/Speed 5
  3. Cook your pancakes on a medium heat in a non stick frying pan with no butter or oil to ensure a beautiful even colour. Make sure you wait for the bubbles to form on the surface before you flip your pancake.
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Accessories you need

  • Spatula TM5/TM6
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Tip

Serve with a dollop of butter and enjoy


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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