Ricotta pancakes with butterscotch sauce.

Pancakes. who doesn’t love ’em. If you’re awkwardly stuck in an elevator right now as you read this, why not bring up pancakes. chances are the others are gonna love them as much as you. I’m here to remind you that super tasty, big flavour homemade pancakes do exist, and can in your home too. let’s ditch the shakeable pancake bottle maker or the pre-made ones. these are super easy using only a few ingredients.

switch up the toppings, and let m know what you go with. the chocolate is so thin sprinkled on this that it melts a little, and when chocolate and salty butterscotch are combined it’s like heaven. every soft and squidy pancake needs a little crunch, que roasted hazelnuts.

For the pancakes: 

4 eggs

250g ricotta 

200g self raising flour 

200ml milk 

1 tsp baking powder 

1 tbsp sunflower oil 

25g butter 

For the butterscotch sauce: 

4 tbsp butter 

100g dark brown sugar 

250ml double cream 

2 tsp sea salt

25g skinned hazelnuts, roasted and chopped

25g milk chocolate, sliced

pinch sea salt

  1. In a clean dry bowl whisk the egg whites until stiff peaks form. Gently stir together the ricotta, flour, milk, egg yolks and baking powder  in another bowl. Fold the egg whites into this mix, do this by firstly mixing through a quarter of the egg whites and stir through the rest. 
  2. Heat half the oil and butter in a non stick frying pan over a low  heat. Add small ladles of the mixture to the pan to give you 3 small pancakes. Allow to cook for 3 minutes, flip and cook for another 3 minutes. Repeat with the remaining batter to give you  12 in total. 
  3. Add the butter, sugar and cream to a small saucepan. Stir to combine and bring to the boil. Simmer for 3-5 minutes until reduced a little.
  4. Serve the pancakes, pour over the butterscotch sauce, top with the hazelnuts, chocolate and a sprinkle of sea salt.

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