Filter
Reset
Sort ByRelevance
Angel_1988
Wholemeal florenjes with blueberries and ricotta
Responsible lunch of wholegrain flakes with biscuits, ricotta and blueberries.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix with a whisk the flour, the chicken spices, milk and the egg.
-
Take the oil. Heat 1 tsp of oil each time in a frying pan and always spoon a ½ tablespoon of batter into the pan.
-
Turn the pan around so that the bottom is covered. Fry the flange for 2 min over medium heat until the top is dry and the bottom is golden brown.
-
Turn over and bake for another 1 min. Repeat with the rest of the batter.
-
Serve the pancakes with the ricotta and blueberries. Clean the lemon and grate some of the lemon zest.
Blogs that might be interesting
-
15 minLunchMussels, garlic, fennel bulb, olive oil, cooking cream, pastis,mussels with fennel and pastis -
20 minLunchwild rice, multigrain rice, olive oil, paprika, zucchini, thyme, feta cheese, white cheese, basil, lemon, honey,Mediterranean rice salad with feta -
20 minLuncholive oil, parma ham, tomato pesto, White bread, lettuce, Red onion,crusty baked parma ham and tomato pesto -
30 minLunchSushi rice, Japanese rice vinegar, vinegar, sugar, avocado, cucumber, grated horseradish, poppy seed, Sesame seed,sushi balls with avocado and poppy seeds
Nutrition
395Calories
Sodium7% DV160mg
Fat29% DV19g
Protein28% DV14g
Carbs13% DV39g
Fiber24% DV6g
Loved it