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Savory Herb and Ricotta Pancakes with Smoked Trout
Savory Herb and Ricotta Pancakes with Smoked Trout

Savory Herb and Ricotta Pancakes with Smoked Trout
A sophisticated twist on breakfast pancakes, combining the creamy texture of ricotta with the rich flavor of smoked trout.
Savory Herb and Ricotta Pancakes with Smoked Trout

To provide a protein-rich start to the day, supporting muscle recovery and energy for morning training.

Ingredients:
1
Servings
  • 200
    g
     ricotta
  • 100
    g
     smoked trout
  • 2
    item
     egg
  • 100
    g
     whole wheat flour
  • 150
    ml
     milk
  • 1
    tsp
     baking powder
  • 10
    g
     fresh dill
  • 1
    tsp
     lemon zest
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
Preparation Time: 30 minutes
Savory Herb and Ricotta Pancakes with Smoked Trout
Instructions:
  1. In a bowl, mix ricotta, eggs, and milk until smooth.
  2. Add whole wheat flour, baking powder, fresh dill, lemon zest, and salt. Stir until just combined.
  3. Heat olive oil in a non-stick pan over medium heat.
  4. Pour batter into the pan to form small pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown.
  5. Serve pancakes topped with slices of smoked trout and a sprinkle of fresh dill.
Nutrition Per Serving 600 g Per 100g
Energy 892 kcal 149 kcal
Protein 50 g 8.3 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 5 g 0.8 g
Carbohydrates 60 g 10.0 g
Fat 45 g 7.5 g
  • 200
    g
     ricotta
  • 100
    g
     smoked trout
  • 2
    item
     egg
  • 100
    g
     whole wheat flour
  • 150
    ml
     milk
  • 1
    tsp
     baking powder
  • 10
    g
     fresh dill
  • 1
    tsp
     lemon zest
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
1
Servings
0

In a bowl, mix ricotta, eggs, and milk until smooth.

Add whole wheat flour, baking powder, fresh dill, lemon zest, and salt. Stir until just combined.

Heat olive oil in a non-stick pan over medium heat.

Pour batter into the pan to form small pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown.

Serve pancakes topped with slices of smoked trout and a sprinkle of fresh dill.

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