Ricotta Pancakes with Nutella® and Driscoll’s® Raspberry Coulis

Ricotta Pancakes with Nutella® and Driscoll’s® Raspberry Coulis

Serves4
Cooking time 30m

We've put a sweet chocolatey, raspberry twist on these pancakes. The perfect amount of sweetness balanced with zing, these ricotta pancakes will be a breakfast favourite.

Ingredients

Raspberry Coulis

125gDriscoll's raspberries

1 Tbspcaster sugar

Ricotta Pancakes

200gricotta cheese (full fat, drained if watery)

125mlmilk

2 large eggs, separated

100gplain flour

1 tspbaking powder

Pinch salt

Oil spray to cook

Nutella

Driscoll's raspberry coulis

Mixed Driscoll's berries

Method

  1. Raspberry coulis

    To make the coulis, place the Driscoll’s raspberries and sugar in a small saucepan. Gently stir over medium heat for 5 minutes. Remove from heat and cool before using.

  2. Pancake mixture

    Place the ricotta, milk and egg yolks in a medium size bowl. Sift over the flour, baking powder and salt. Whisk to combine.

  3. Cooking

    Preheat a non-stick fry pan to medium heat. Spray with oil. To make pancakes place 2 small tablespoons of pancake batter into the pan. Cook for 2-3 minutes on each side or until golden brown; repeat until all the batter has been used.

  4. Serving

    To serve, spread each pancake with 1 teaspoon (5g) of Nutella. Place 3 pancakes on a plate and garnish with Driscoll’s berries. Spoon over the coulis.