How to make Ricotta Soufflé Pancake perfect for Fall / Recipe スパイスたっぷり　スフレパンケーキの作り方　レシピ

 

Light Fluffy Ricotta Soufflé Pancake with spiced poached pear and whipped cream Don t forget to add plenty of mixed spice cinnamon and nutmeg in the batter as well Ingredients 5 pancakes 1 egg 135g ricotta cheese smooth 70mL milk any type 100g self raising flour OR 100g all purpose flour 1 teaspoon baking powder mixed spice cinnamon nutmeg 1 pear water spice sugar to make pear compote whipped cream Recipe 1 Make pear compete Cut pear into small pieces add water and spice sugar and simmer until soft Set aside 2 Separate egg white and yolk 3 Mix yolk milk and ricotta cheese well 4 Sift self raising flour and combine gently 5 In a separate bowl whisk egg white until firm peak forms 6 Gently fold meringue into batter 7 Heat hotplate on low Pour batter into circle shape 8 Cook for 3 4minutes 9 Flip pancake and cook for another 1 2minutes 10 Decorate with spiced poach pear and whipped cream 11 Ready to enjoy 材料 5 枚分 卵 1個 リコッタチーズ 135g 牛乳 70mL 薄力粉 100g ベーキングパウダー 小さじ1 ミッスク スパイス シナモン ナツメグ 洋梨 1個 水 スパイス シュガー スパイスが入った砂糖 生クリーム レシピ 1 洋梨のコンポートを作る 洋梨を角切りに切り 水とスパイスシュガーを合わせたら弱火で煮る 洋梨が柔らかくなったら 火からおろし冷ましておく 2 生地を作る 卵黄と卵白に分ける 3 卵黄 牛乳 リコッタチーズを混ぜる 4 薄力粉とベーキングパウダーをふるい入れ 混ぜ合わせる 5 別のボールで卵白をしっかり角が立つまで泡立てる 6 メレンゲと生地をさっくりと混ぜ合わせる 7 ホットプレートを弱火に温めておき 生地を丸く流し込む 8 弱火で３ ４分 焼く 9 ひっくり返し もう片面も１ ２分 焼く 10 洋梨のコンポートと生クリームで飾り付けたら 出来上がり Find me also on Instagram sora_monnom

 

 

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