Ricotta Pancake Recipe - Great British Chefs

Brunch
easy
2
45 minutes

PT45M

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.

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Ingredients

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Metric

Imperial

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

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Blender

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

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

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

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

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

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Chantelle Nicholson

From New Zealand law student to group operations director and now chef-patron of Tredwells in London, Chantelle Nicholson’s hard work and determination has seen her rise through the ranks of Marcus Wareing’s restaurant empire.