Chocolate and ricotta pancakes with roasted rhubarb and strawberries
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Top these fluffy choc delights with caramelised fruit for a café-style brunch at home.
Ingredients
Rhubarb
1 bunch(es), cut into 3cm pieces
Fresh strawberries
250 g, halved
Granulated stevia sweetener
5 tbs
Low-fat ricotta cheese
1 cup(s), (240g)
Skim milk
¾ cup(s), (180ml)
Egg(s)
3 medium, separated
White self-raising flour
1 cup(s), (150g)
Cocoa powder
2 tbs, Dutch variety
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
Place 2 pancakes on each serving plate. Top with fruit and any cooking juices to serve.
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