Ricotta Pancakes with Nutella® and Driscoll's® Raspberry Coulis
INGREDIENTS FOR 4 Serves (makes 12 small pancakes)
125g Driscoll's Raspberries
1 tablespoon Caster Sugar
200g Ricotta Cheese
2 Large Eggs, seperated
100g Plain Flour
1 tablespoon Baking Powder
Pinch of Salt
Oil Spray to Cook
15g (1 tablespoon) of Nuella per Pancake
Mixed Driscoll's Berries
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.