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Pancakes with berries, ricotta and Nutella sauce

A foolproof pancake recipe taken to a decadent level with creamy ricotta, Nutella sauce and fresh berries.
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Servings: 4
Ingredients Method

Ingredients
  

Pancakes
  • 150 g self-raising flour
  • 50 g sugar
  • 1 egg, lightly whisked
  • ΒΌ tsp bicarbonate soda
  • 190 ml milk
  • 1 tsp white vinegar
Nutella Sauce
  • 125 ml Nutella (hazelnut spread)
  • 5-6 tbsp milk
  • 30 g butter
Ricotta Cream
  • 125 g fresh ricotta
  • 2 tbsp cream
  • 1 tbsp icing sugar
To Serve
  • 1 punnet fresh strawberries, washed, hulled and halved (use any fresh berries of your choice)
  • 50 g pistachios, chopped

Method
 

Make the Pancake Batter
  1. Mix the pancake ingredients - self raising flour, sugar, egg, bicarbonate soda, milk and vinegar in a medium bowl until smooth. Set aside.
Make the Nutella Cream
  1. 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).
  2. 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.
  3. Alternatively, you can put the Nutella and milk into a microwave safe bowl, mix, and heat for 30 seconds.
Make the Ricotta Cream
  1. Beat the ricotta, cream and icing sugar with a wooden spoon until smooth.
Cook the Pancakes
  1. 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.
  2. 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.
  3. Remove from the pan and continue until all the batter is used.
  4. Serve with Nutella sauce, ricotta cream, strawberries and chopped pistachio.