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australian

Ricotta Hotcakes with Passionfruit and Toasted Coconut

This pan-fried dish pairs ricotta with passionfruit pulp, desiccated coconut and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Easy
Balanced Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

27 g Protein
61 g Carbohydrates
34 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 123g ricotta 214 kcal
  • 41g egg 59 kcal
  • 55g milk 28 kcal
  • 48g self-raising flour 175 kcal
  • 7g butter 50 kcal
  • 8g sugar 31 kcal
  • 55g passionfruit pulp 28 kcal
  • 10g desiccated coconut 66 kcal
  • 1g salt 0 kcal

Cooking instructions

  1. ricottaeggmilksugar
    Whisk ricotta, egg, milk, and sugar until mostly smooth.
  2. self-raising floursalt
    Stir in self-raising flour and a pinch of salt just until combined; do not overmix.
  3. butter
    Heat a nonstick pan over medium heat and melt butter.
  4. Spoon batter into small rounds and cook 2-3 minutes per side until golden and set.
  5. passionfruit pulpdesiccated coconut
    Top hotcakes with passionfruit pulp and toasted coconut.
  6. Serve warm.

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