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Chocolate ricotta pancakes with hazelnut sauce
Chocolate ricotta pancakes with hazelnut sauce
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulge in decadent chocolate pancakes with rich hazelnut sauce for a delightful Easter treat.
Ingredients:
  • Melted butter, to grease
  • Double cream, to serve
  • 1 x 100g pkt hazelnuts
  • 300g (2 cups) self-raising flour
  • 30g (1/4 cup) cocoa powder
  • 55g (1/4 cup) caster sugar
  • 480g (2 cups) smooth ricotta
  • 375ml (1 1/2 cups) milk
  • 2 eggs, separated
  • 200g good-quality dark cooking chocolate, coarsely chopped
  • 185ml (3/4 cup) thin cream
  • 1 x 220g ctn Nutella chocolate hazelnut spread
  • 60ml (1/4 cup) Frangelico liqueur
Instructions:
  • - Preheat your oven to 200°C. - Spread hazelnuts on a baking tray and toast for 10 minutes until golden. - Remove from oven and reduce heat to 100°C. - Place hazelnuts on a clean tea towel, rub to remove skins, and coarsely chop.
  • For the sauce, melt chocolate and cream together in a heatproof bowl set over simmering water. Stir until smooth. Add Nutella and Frangelico, stirring until warm. Pour into a jug, cover with plastic wrap, and set aside.
  • For the pancakes, combine the sifted flour and cocoa powder in a bowl with sugar, making a well in the center. In a separate bowl, whisk together ricotta, milk, and egg yolks. Pour the ricotta mixture into the flour mixture, stirring until smooth. Cover the mixture and let it rest for 20 minutes.
  • Whip the egg whites using an electric beater until soft peaks form. Carefully fold them into the pancake batter.
  • Prepare a non-stick frying pan by brushing with a touch of melted butter to lightly grease, then heat over medium heat. Pour two 60ml (1/4-cup) portions of batter into the pan, leaving space for spreading. Cook for 1-2 minutes or until bubbles form on the surface and pancakes are golden underneath. Flip and cook for another minute or until golden. Transfer to a heatproof plate, cover loosely with foil, and keep warm in the oven. Repeat this process in 8 more batches with the remaining melted butter and batter, making sure to reheat the pan between batches.
  • Serve the pancakes on individual plates, generously topping them with double cream and a drizzle of hazelnut sauce. Finish by sprinkling with chopped hazelnuts for added crunch and flavor.

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