This pancake recipe is no-fail perfection. They are really more like pikelets, and I make these for my family all the time. Of course, you can eat them plain, but this version, with fresh strawberries, ricotta cream, and Nutella sauce turn a humble breakfast into something decadent. Perfect for a Sunday treat. Just add coffee!
It’s back to school soon, but that doesn’t mean you have to give up those long decadent breakfasts – that’s what weekends are for! And, making your own is so much more affordable.
This looks very fancy, but simple to make.
The pancake batter is light and fluffy and simply mixed together with a wooden spoon before cooking in a hot pan. They puff up beautifully thanks to the addition of bicarbonate soda and vinegar, which create a bubbly, light texture. They are delicious on their own, with a smear of butter, honey or jam and any leftovers can be added to lunchboxes or heated up the next day.
The rich Nutella sauce is very addictive; you will find yourself making it to serve with a myriad of dishes. As a dip for fresh fruit, marshmallows or sweet plain biscuits. A saucy side for French toast, waffles, even over ice-cream.
The sauce can be made using the baine-marie method (whereby the sauce gently warms through in a bowl suspended over simmering water, preventing it from burning) or you can use a microwave if you like. Make it in advance, if you wish, then give a short burst in the microwave and stir to get it back to its gooey consistency.
The ricotta cream has just enough sweetness, yet creaminess to balance the richness of the Nutella sauce. Use creamy fresh ricotta, not the hard type that requires draining. The result will be more velvety.
I like strawberries with this, but feel free to substitute with blueberries or raspberries if you wish. I prefer fresh berries here, but you could bring frozen berries to room temperature to substitute. You could also use sliced bananas.
The final flourish of chopped pistachios give color and crunch. You can omit these, or substitute with chopped almonds or hazelnuts.
Make this special, indulgent pancake treat for your family, your loved one, a special friend, or just for yourself. Guaranteed to bring a chocolate tooth covered smile to anyone!
Pancakes with berries, ricotta and Nutella sauce
Ingredients
Method
- Mix the pancake ingredients - self raising flour, sugar, egg, bicarbonate soda, milk and vinegar in a medium bowl until smooth. Set aside.
- Pour enough water into a small saucepan so it reaches a third way up the sides. Heat until simmering, then place a heat proof bowl over the top, making sure the water does not touch the bowl (creating a baine marie).
- Put the Nutella and 5 tbsp milk in the bowl and heat, while whisking until smooth. You want a sauce consistency, if it is too think add the extra 1 tbsp milk.
- Alternatively, you can put the Nutella and milk into a microwave safe bowl, mix, and heat for 30 seconds.
- Beat the ricotta, cream and icing sugar with a wooden spoon until smooth.
- Heat a non-stick frypan over medium-high heat and add a small knob of butter. Swirl as it heats up to coat the bottom of the pan.
- Drop dessert-spoonfuls of pancake batter into the frypan, allowing room between each one. Cook until you start to see bubbles appear on the surface, then flip and cook for a further minute.
- Remove from the pan and continue until all the batter is used.
- Serve with Nutella sauce, ricotta cream, strawberries and chopped pistachio.
Recipe from my book – Food for Sharing Italian Style, New Holland Publishers Images – Jonathan VDK
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