![Zucchini, corn and ricotta pancakes Zucchini, corn and ricotta pancakes](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/F4126E44-E569-46CC-B054-0888D3407E88/Derivates/E5AA6E6E-7F05-4BB7-8742-999CF98DAA74.jpg)
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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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