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

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.