Ricotta pancakes with strawberry compote and homemade chocolate spread

by Chantelle Nicholson
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2
45 minutes

Ingredients

Ricotta pancakes

  • 200g of ricotta
  • 2 eggs, separated
  • 40g of flour
  • 1/2 tsp baking powder
  • 50ml of milk
  • 2 tsp butter

Homemade chocolate and hazelnut spread

  • 50g of whole hazelnuts, toasted
  • 2 tbsp of cocoa powder
  • 1 tbsp of agave nectar
  • 50ml of water

Strawberry compote

  • 1 punnet of strawberries, hulled and quartered
  • 1 lime, juiced and zested

Method

1
To begin, make the chocolate spread. Place all the ingredients in a blender and blend until smooth, adjusting the sweetness with a little more agave, if necessary
  • 1 tbsp of agave nectar
  • 50g of whole hazelnuts, toasted
  • 2 tbsp of cocoa powder
  • 50ml of water
2
For the compote, mix the strawberries with the lime zest and juice and set aside while you make the pancakes
  • 1 lime, juiced and zested
  • 1 punnet of strawberries, hulled and quartered
3
For the pancakes, beat the egg whites to stiff peaks in a bowl. Mix the ricotta and egg yolks in a separate bowl until smooth, then stir in the flour, baking powder and milk. Carefully fold the egg whites into the ricotta mixture
  • 200g of ricotta
  • 40g of flour
  • 2 eggs, separated
  • 50ml of milk
  • 1/2 tsp baking powder
4
Heat the butter in a non-stick frying pan and drop in small spoonfuls of the pancake mix into the pan. Cook until golden on the underside, then flip over and cook the remaining side
  • 2 tsp butter
5
To serve, place a pancake on each plate and spread on the chocolate mixture. Top with the strawberries, then repeat the process with another pancake, layer of chocolate spread and top with more strawberries. Grate over a little extra lime zest to garnish, if desired