Ricotta Pancakes with Nutella® and Driscoll's® Raspberry Coulis
INGREDIENTS FOR 4 Serves (makes 12 small pancakes)
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125g Driscoll's Raspberries
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1 tablespoon Caster Sugar
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200g Ricotta Cheese
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125mL Milk
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2 Large Eggs, seperated
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100g Plain Flour
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1 tablespoon Baking Powder
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Pinch of Salt
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Oil Spray to Cook
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15g (1 tablespoon) of Nuella per Pancake
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Mixed Driscoll's Berries
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
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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.
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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.
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In a separate bowl, whisk egg whites until soft peaks form. Gently fold into the ricotta batter.
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Preheat a non-stick fry pan to medium heat. Spray with oil.
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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.
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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.
