Ricotta and hazelnut pancakes

Name: Ricotta and hazelnut pancakes
Cuisine: British
Ingredients: 50 g toasted hazelnuts; 250 g Ricotta; 2 large eggs; 175 ml milk; 125 g wholemeal flour; 1 teaspoon baking powder; Maple syrup; Greek yoghurt

Robin Bell @cook_14623594

Ricotta and hazelnut pancakes

Robin Bell @cook_14623594

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Ingredients

50 gtoasted hazelnuts
250 gRicotta
2large eggs
175 mlmilk
125 gwholemeal flour
1 teaspoonbaking powder
Maple syrup
Greek yoghurt

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Steps

1

Place the nuts in a food processor and blitz to a coarse consistency
2

Spoon the ricotta into a sieve and press out any excess liquid, then transfer it to a large mixing bowl. Separate the eggs, placing the whites into a clean mixing bowl and the yolks in with the ricotta. Beat in the milk with the ricotta. Then add the flour, baking powder, salt and most of the chopped hazelnuts.
3

Whisk the egg whites with an electric whisk until you have stiff peaks
4

Fold one spoonful of the egg whites into the ricotta to loosen. Then fold the rest of the egg whites, keeping the mixture light an fluffy.
5

Lightly grease a large frying pan and spoon the mixture to fry. Cook the pancakes for 6-8 minutes, giving the batter enough time to set
6

Serve with a dollop of yoghurt, stewed berries, toasted hazel nuts and some maple syrup