Name: Ricotta Pancakes with Nutella and Warm Strawberry Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 16
Ingredients: 250 g ricotta; 1 1/2 cup skim milk; 3 egg; 110 g plain flour; 1 tsp baking powder; 1 cooking oil spray; 160 g Nutella chocolate hazelnut spread; 1 pinch salt; 200 g fresh strawberries hulled thinly sliced; 1 tbs caster sugar

by Nutella Last updated on 07/09/2019

Light, fluffy pancakes, topped with Nutella and a warm strawberry sauce. - Nutella

Ingredients

250 g ricotta
1 1/2 cup skim milk
3 egg
110 g plain flour
1 tsp baking powder
1 cooking oil spray
160 g Nutella chocolate hazelnut spread
1 pinch salt

Strawberry sauce

200 g fresh strawberries hulled thinly sliced
1 tbs caster sugar

Method

Step 1

Put the ricotta, egg yolks and milk into a bowl and mix well. Sift in the flour, baking powder and salt and combine until you have a smooth batter. Place the egg whites in a clean bowl and beat until soft peaks form and then gently fold into the ricotta mixture.
Step 2

Spray a large non-stick pan with oil and drop in 2 tablespoons of batter per pancake. Cook for about one minute until golden and then flip over and cook for another minute. Remove from pan and keep in warm oven until ready to serve.
Step 3

Combine the strawberries and sugar in a small saucepan and gently heat for 3-4 minutes until syrupy. When ready to serve, spread 2 teaspoons of Nutella onto each pancake and top with the strawberry sauce.