Chocolate and ricotta pancakes with roasted rhubarb and strawberries
1 bunch(es), cut into 3cm pieces
250 g, halved
Granulated stevia sweetener
Low-fat ricotta cheese
1 cup(s), (240g)
¾ cup(s), (180ml)
3 medium, separated
White self-raising flour
1 cup(s), (150g)
2 tbs, Dutch variety
1 x 3 second spray(s)
- Preheat oven to 200°C. Line a baking tray with baking paper. Spread rhubarb and strawberries on prepared tray. Sprinkle with stevia and toss to coat. Bake for 20 minutes or until fruit has softened.
- Meanwhile, whisk ricotta, milk and egg yolks in a bowl. Sift flour and cocoa over ricotta mixture. Add remaining stevia and whisk until combined. Using electric beaters, beat egg whites in a clean, dry bowl until stiff peaks form. Gently fold egg whites into ricotta mixture.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon four ¼-cup amounts of ricotta mixture into pan to make 4 pancakes. Cook for 2–3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining mixture to make 8 more pancakes.
- Place 2 pancakes on each serving plate. Top with fruit and any cooking juices to serve.