Kiwi Ricotta Pancakes
The perfect ricotta pancakes made even better when topped with Kiwi and Nutella®.
INGREDIENTS for 6 portion
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315g fresh ricotta
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185ml full cream milk
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4 eggs, yolks and whites separated
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150g plain flour
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1 tsp baking powder
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Pinch of salt
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35g butter
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15g (1 tbsp) Nutella® per portion, to serve
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Diced kiwifruit, to serve
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Strawberries and raspberries, to serve
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Mixing bowl
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whip
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Frying pan
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
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Drain any excess liquid from ricotta. Crumble ricotta into a mixing bowl, add milk and egg yolks and whisk to combine. Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined.
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Place egg whites into the bowl of a stand mixer and whisk until stiff peaks form. In two batches, use a large metal spoon to fold egg whites through batter.
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Lightly grease a small, non-stick frying pan with 1 tsp butter. Pour 1/6th of the batter into the pan and fry over a low to medium heat for 2 minutes, flip and cook for a further 2 mins until golden.
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Arrange pancake on a plate. Spread the top pancake with 15g (1 tbsp) Nutella® then sprinkle with diced kiwifruit and fresh berries to serve.
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Enjoy!
Share a pic (and the recipe) with the hashtag #nutellarecipe on social media. We’ll love to see the worldwide web getting a little sweeter <3
