Ricotta pancakes with strawberry compote and homemade chocolate spread

PT45M

Share recipe

Ingredients

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

Strawberry compote

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
2
For the compote, mix the strawberries with the lime zest and juice and set aside while you make the pancakes
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
image
Share recipe