Zucchini, corn and ricotta pancakes
TM6 TM5 TM31

Zucchini, corn and ricotta pancakes

4.4 (41 ratings)

Ingredients

Ricotta

  • 1500 g full cream milk
  • 40 g white vinegar
  • ¼ tsp sea salt

Pancakes

  • 310 g zucchini (approx. 1), cut into pieces
  • 1 spring onion/shallot, white part only
  • 40 g butter, plus extra for frying
  • 170 g self-raising flour
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper
  • 200 g buttermilk
  • 2 eggs
  • 130 g fresh sweet corn kernels

Nutrition
per 10 pieces
Calories
6757.2 kJ / 1608.9 kcal
Protein
56.9 g
Carbohydrates
165.8 g
Fat
77.6 g
Saturated fat
44.9 g
Fiber
10.7 g
Sodium
2731.6 mg

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