Ricotta pancakes with strawberry compote and homemade chocolate spread
Chantelle Nicholson serves up a stunning ricotta pancake recipe, served with a luscious homemade chocolate and hazelnut spread. A strawberry compote adds freshness to this delicious brunch dish, with the lime adding a zesty flavour to proceedings.
First published in 2018
Ingredients
Metric
Imperial
Ricotta pancakes
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
SAVE RECIPE
Equipment
- Blender
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
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
First published in 2018
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