Devices & Accessories
Ricotta-Pancakes mit Aprikosenconfit
Prep. 30min
Total 30min
4 Portionen
Ingredients
-
Ricotta200 g
-
Milch200 g
-
Öl und etwas mehr zum Backen50 g
-
Bananen, reif in Stücken180 g
-
Zucker60 g
-
Mehl260 g
-
Backpulver10 g
-
Salz¾ TL
-
Orangensaft200 g
-
Vanillezucker, selbst gemacht10 g
-
Speisestärke10 - 15 g
-
Aprikosen entsteint und halbiert300 g
-
Puderzucker (optional) zum Bestäuben
Difficulty
medium
Nutrition per 1 Portion
Sodium
704 mg
Protein
16 g
Calories
2833 kJ /
677 kcal
Fat
26 g
Fiber
4.7 g
Saturated fat
7 g
Carbohydrates
98 g
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THERMOMIX® Magazin 4/2023
41 Recipes
Germany
Germany
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