Photo: David Holifield
Ricotta hot cakes with plum compote
11 ingredients
30 min + 1 hr
Serves 10
openrecipes
The whisked eggs and ricotta give these hot cakes a light texture, and the plum compote adds a lovely tart flavour.
Estimated Nutrition (whole recipe, rough)
953
Calories
39g
Protein
25g
Fat
136g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 free-range eggs
- 180ml/6fl oz milk
- ½ tsp vanilla essence
- 225g/8oz ricotta
- 2 tbsp caster sugar
- 140g/5oz plain flour
- 1 tsp baking powder
- 2-3 tbsp sunflower oil
- 700g/1lb 9oz plums
- 50g/1¾oz caster sugar
- 1 cinnamon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes