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RED MOON 99.6 Sparkling non-alcoholic (330ml)
1 × 4,90 €
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8,99 €
This product has multiple variants. The options may be chosen on the product page
New
8,49 €
This product has multiple variants. The options may be chosen on the product page
Gluten-free ricotta pancakes Vinberg Premium Verjus pure extra-sour
@histamine.balance
Ingredients
- 160 g light rice flour
- 30 g Teff flour
- 30 g Tapioca starch
- 3/4 TS Baking powder
- 1/2 TS Natron
- 1/4 TS Xanthan
- 1/8 TS Salt
- 1/4 TS Bourbon vanilla
- 250 g Milk
- 100 g Ricotta
- 1 egg
- 50 g Vinberg Premium Verjus pure extra-sour
- For the cream:
- 150 g Blueberry, fresh or frozen
- 150 g Ricotta
- 3 TS Sugar
- 2 TS Vinberg Premium Verjus pure extra-sour
Instructions
- Mix the dry and wet ingredients separately, then stir together. Leave the dough to rest for 10 minutes. In the meantime, cook the blueberries over a low heat and leave to cool. Then puree to a cream with the ricotta, sugar and Verjus pur extra sour. Pour the pancake batter into a pan in batches and fry on both sides until golden brown. Spread with the ricotta and blueberry cream, alternatively serve with fresh fruit and maple syrup.
For all dishes
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