Flatbreads with raspberry and ricotta
Description
The recipe won't take much time. I recommend serving the pancakes fresh and warm. If you have a few left over, simply reheat them for a few seconds in the microwave—they will remain just as tender and aromatic. Before serving, drizzle the pancakes with any sweet syrup and garnish with raspberries. Delicious with tea, coffee, or milk! This dessert will appeal to both children and adults. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Prepare all the ingredients.
- 2
Step 2
2. Transfer the ricotta to a deep bowl.
- 3
Step 3
3. Add the egg, salt, sugar, and vanillin.
- 4
Step 4
4. Mix, add flour and baking powder.
- 5
Step 5
5. Mix everything once again. You might need a bit more flour than indicated; the dough should be quite thick and sticky.
- 6
Step 6
6. With wet hands, take a small portion of dough, roll it in flour, and shape into a small flat cake.
- 7
Step 7
7. Fry the pancakes in vegetable oil on both sides until golden brown.
- 8
Step 8
8. Before serving, decorate each portion with any syrup you like—I used chocolate—along with fresh raspberries. I also added some mint leaves. Ricotta and raspberry pancakes are ready. Very tender, delicious, and aromatic!