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Angel_1988
Wholemeal florenjes with blueberries and ricotta
Responsible lunch of wholegrain flakes with biscuits, ricotta and blueberries.
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Ingredients
Directions
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Mix with a whisk the flour, the chicken spices, milk and the egg.
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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.
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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.
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Turn over and bake for another 1 min. Repeat with the rest of the batter.
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Serve the pancakes with the ricotta and blueberries. Clean the lemon and grate some of the lemon zest.
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Nutrition
395Calories
Sodium7% DV160mg
Fat29% DV19g
Protein28% DV14g
Carbs13% DV39g
Fiber24% DV6g
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