Ricotta pancakes with strawberry compote and homemade chocolate spread

Ingredients

Cheese

  • 200g of ricotta

Store Cupboard

  • 2 eggs, separated
  • 40g of flour
  • 50g of whole hazelnuts, toasted
  • 2 tbsp of cocoa powder
  • 1 tbsp of agave nectar

Bakery

  • 1/2 tsp baking powder

Dairy

  • 50ml of milk
  • 2 tsp butter

Beverages

  • 50ml of water

Fruit & Vegetables

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