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
-
25 minLunchmixed leaf lettuce, lamb's lettuce, walnut, Red onion, soft goat cheese, nut oil, dijon mustard, orange, lemon juice,green salad with goat cheese and walnut dressing -
30 minLunchceleriac, olive oil, orange, onion, garlic, coriander powder (ketoembar), vegetable stock, basil, dried Italian herbs, cooking cream,celeriac soup with orange -
10 minLuncholive oil, onion, ground cumin, batard wholemeal bread, Piccalilly, fried roast beef (meat), arugula,batard sandwich with roast beef and fried onion -
20 minLunchbaking flour, peanut oil, crushed yellow root (turmeric), white raisins, Red pepper, fresh coriander, canned chickpeas, Greek yogurt 0%, curry powder, tap water, fresh spinach,cauliflower chickpea salad
Nutrition
395Calories
Sodium7% DV160mg
Fat29% DV19g
Protein28% DV14g
Carbs13% DV39g
Fiber24% DV6g
Loved it