Luuurve pancakes (chocolate & ricotta)

Pancakes:

1 cup white spelt flour

1 tsp baking powder

2 Tbsp cacao

1 Tbsp coconut sugar

250g ricotta

3/4 cups milk

1 egg, separated

Hazelnut sauce:

50g good-quality dark chocolate, coarsely chopped

1/3 cup cream

55g hazelnut butter

(Did not use 1/4 cup Frangelico liqueur)

Hazelnuts, toasted 200C for 10 minutes, skinned & chopped

Yoghurt

Strawberries

1. Sift the flour, baking powder and cocoa powder into a bowl. Add sugar and make a well in the centre. Whisk the ricotta, milk and egg yolks together in a bowl. Add the ricotta mixture to the flour mixture, stirring until smooth. Cover and set aside for 20 minutes to rest.
2. Meanwhile, to make the sauce, place chocolate and cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, until the chocolate melts. Add hazelnut butter (and Frangelico if using) and stir until heated through.
3. Whisk the egg whites in a clean, dry bowl until soft peaks form. Gently fold the egg whites into the pancake batter.
4. Oil frying pan and heat over medium heat. Cook batches of 3 x 1/3-cup quantities at a time.
5. Divide the pancakes among serving plates, spread with sauce & sprinkle with hazelnuts. Greek yoghurt & strawberries to serve.