Italian Ricotta Pancakes with Nutella & Warm Strawberry Sauce
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 8 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
8
- 120grams Nutella
- 250grams low-fat ricotta
- 1/2 cup skim milk
- 3 eggs (separated into whites and yolks)
- 3/4 cup plain flour
- 1teaspoons baking powder
- 1 pinch salt
- 5milliliter olive oil spray
- 200grams strawberries, hulled, thinly sliced
- 1tablespoons caster sugar
- fresh strawberries (optional)
Nutrition per serving
880kJ / 210Cal
880 Kilojoules or 210 Calories
10% of daily energy intake*
Protein
8.3grams
Fat
9.3grams
Carbs
22.6grams
Sugars
13.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
To make these yummy pancakes, in a bowl mix the ricotta, milk and egg yolks. Sift in the flour, baking powder and salt. Now combine until you have a smooth batter. In a clean bowl, beat the egg whites until soft peaks form. Gently fold into the ricotta mixture.
Step 2 of 4
Place 2 tablespoons of batter into a preheated and oil greased pan. Cook until golden, 1–2 minutes, then flip to the other side and cook evenly. Remove from pan and keep in a warm oven until ready to serve. Repeat this process with remaining batter.
Step 3 of 4
To make the strawberry sauce, in a small saucepan, combine the strawberries and sugar and gently stir for 3–4 minutes until a saucy syrup forms.
Step 4 of 4
To serve, spread Nutella® onto each pancake and drizzle the deliciously warm strawberry sauce over the top. You can also add some sliced fresh strawberries for extra decoration!
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