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Pineapple Ricotta Pancakes

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Pineapple Ricotta Pancakes

The perfect pineapple ricotta pancakes recipe with a picture and simple step-by-step instructions.

  • 250 gr Pineapple freshly diced
  • 250 g Ricotta
  • 1 Vanilla pod seeds scraped out
  • 3 Eggs
  • 150 gr Flour
  • 1 tl Baking powder
  • 2 und halb DL Vollmilch
  • Coconut oil to fry.
  • 1 Covered pan
  1. Dice the pineapple and set aside.
  2. Separate the eggs and beat the egg whites with a pinch of salt and set aside.
  3. Beat the egg yolks, milk and ricotta until smooth.
  4. Stir in the vanilla pulp.
  5. Carefully fold in the egg.
  6. Finally, carefully stir in the pineapple cubes.
  7. Then fry each side with a ladle in portions in a coated pan in hot coconut oil until the pancakes are golden brown. Arrange on a plate lined with kitchen paper
  8. when the pancakes are lukewarm dust with powdered sugar and enjoy!
Dinner
European
pineapple ricotta pancakes

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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