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Name: Blackberries And Ricotta Pancakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 1/2 oz White plain flour; little butter; 2 ts sunflower oil; Pinches salt; 2 Eggs beaten; 1 oz almonds Flaked; 8 fl oz milk (up to 10)

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INGREDIENTS

3 1/2 oz White plain flour
little butter
2 ts sunflower oil
Makes 8 pancakes
Pinches salt
2 Eggs ; beaten
1 oz almonds ; Flaked
8 fl oz milk ; (up to 10)

INSTRUCTIONS

MMMMM---------------------BLACKBERRY FILLING-------------------------- 10 oz Ricotta cheese 2 Dsp clear honey 1 Dsp creme de cassis 13 oz Fresh or frozen blackberries Put the flour and salt in a large bowl. Make a well in the centre, add the eggs and gradually whisk in the milk. Stir in the oil and almonds and leave to test in the refrigerator for at least 20 minutes. Blend the ricotta, honey and cassis in a food processor. Stir in the blackberries. Heat a knob of butter in a small frying pan and when hot add a half ladelful of pancake mixture. Swirl until the pancake is even. Cook gently until the underside is golden brown. Toss and cook the other side. Stack the pancakes under a warm towel. Spread the ricotta mixture over half of each pancake and fold the other half over. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

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Blackberries And Ricotta Pancakes

3 1/2 oz White plain flour
 little butter
2 ts sunflower oil
 Makes 8 pancakes
 Pinches salt
2 Eggs beaten
1 oz almonds Flaked
8 fl oz milk (up to 10)

MMMMM---------------------BLACKBERRY FILLING--------------------------     10 oz Ricotta cheese      2    Dsp clear honey      1    Dsp creme de cassis     13 oz Fresh or frozen blackberries   Put the flour and salt in a large bowl. Make a well in the centre,  add the eggs and gradually whisk in the milk. Stir in the oil and  almonds and leave to test in the refrigerator for at least 20 minutes.    Blend the ricotta, honey and cassis in a food processor. Stir in the  blackberries.    Heat a knob of butter in a small frying pan and when hot add a half  ladelful of pancake mixture. Swirl until the pancake is even. Cook  gently until the underside is golden brown. Toss and cook the other  side. Stack the pancakes under a warm towel.    Spread the ricotta mixture over half of each pancake and fold the  other half over.    DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights  reserved.    Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (860g)
Recipe Makes: 1

Calories: 1478
Calories from Fat: 789 (53%)

Amt Per Serving		% DV

	Total Fat 87.7g	117 %
	Saturated Fat 18.7g	93 %
	Monounsaturated Fat 38.4g
	Polyunsanturated Fat 20g
Cholesterol 2115mg		651 %
Sodium 702.7mg		24 %
Potassium 1179.6mg		31 %
Total Carbohydrate 91.2g		27 %
	Dietary Fiber 9.7g	39 %
	Sugars, other 81.5g
Protein 85.1g		122 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1478

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