Chocolate & ricotta pancakes with roasted rhubarb & strawberries

Instructions

1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with baking paper and spread the rhubarb and strawberries over it. Sprinkle with 30g of the sugar and toss to coat. Roast for 20 minutes or until softened.
2. Meanwhile, whisk the ricotta, milk and egg yolks in a large bowl. Sift in the flour and cocoa, add the remaining sugar and whisk until combined. Using an electric beater, whisk the egg whites to stiff peaks in a separate clean, dry bowl. Gently fold into the ricotta mixture.
3. Mist a large nonstick frying pan with cooking spray and set over a medium heat. Spoon in enough batter to make 4 small pancakes. Cook for 2–3 minutes on each side or until golden and cooked through. Transfer to a plate, cover and keep warm. Repeat with the remaining mixture to make 8 more pancakes.
4. Divide the pancakes among 6 plates and top with the roasted fruit and any cooking juices. Serve with the yogurt.