Ricotta pancakes with strawberry compote and homemade chocolate spread

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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




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


  • 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
For the compote, mix the strawberries with the lime zest and juice and set aside while you make the pancakes
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
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

From New Zealand law student to the opening of her first solo sustainable restaurant Apricity (which won a Michelin green star in 2023), Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.

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