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

20 min
Ricotta Pancakes with Nutella® and Driscoll's® Raspberry Coulis

INGREDIENTS FOR 4 Serves (makes 12 small pancakes)

Raspberry Coulis:

125g Driscoll's Raspberries

1 tablespoon Caster Sugar

Ricotta Pancakes:

200g Ricotta Cheese

125mL Milk

2 Large Eggs, seperated

100g Plain Flour

1 tablespoon Baking Powder

Pinch of Salt

Oil Spray to Cook

To Serve:

15g (1 tablespoon) of Nuella per Pancake

Mixed Driscoll's Berries

nutella – an ingredient to prepare this delicious recipe

To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!


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.

To make the pancake batter, place the ricotta, milk and egg yolks in a medium size bowl.  Sift in the flour, baking powder and salt. Whisk to combine. 

In a separate bowl, whisk egg whites until soft peaks form. Gently fold into the ricotta batter.

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.

To serve, spread each pancake with 1 teaspoon (15g) of Nutella®. Place 3 pancakes on a plate and garnish with Driscoll’s berries.  Spoon over the coulis.

Share the recipe with the hashtag #nutellarecipe
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