Ricotta Pancakes with NUTELLA® and Warm Strawberry Sauce
250g low fat ricotta
½ cup (125mL) skim milk
¾ cup (110g) plain flour
1 tsp baking powder
Pinch of salt
200g strawberries, hulled & thinly slice
1 tablespoon caster sugar
15g (1 Tbsp) Nutella® per pancake
To make the pancakes, put the ricotta, egg yolks and milk into a bowl and mix well. Sift in the flour, baking powder and salt and combine until you have a smooth batter. Place the egg whites in a clean bowl and beat until soft peaks form and then gently fold into the ricotta mixture.
Preheat and spray a large non-stick pan with oil. Put 2 tablespoons of batter in the pan. Cook for about one minute until golden and then flip over and cook for another minute. Remove from pan and keep in warm oven until ready to serve. Repeat this process with remaining batter.
To make the strawberry sauce, combine the strawberries and sugar in a small saucepan and gently heat for 3-4 minutes until syrupy. To serve, spread 2 tsp of Nutella onto each pancake and top with the strawberry sauce.
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