Chocolate & ricotta pancakes with roasted rhubarb & strawberries
400 g, 1 bunch, cut into 3cm pieces
250 g, halved
Egg, whole, raw
3 medium, raw, separated
White Self Raising Flour
2 tablespoons, level
Calorie controlled cooking spray
0% fat natural Greek yogurt
- 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.
- 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.
- 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.
- Divide the pancakes among 6 plates and top with the roasted fruit and any cooking juices. Serve with the yogurt.