Ricotta Pancakes and Strawberry Sauce| Recipe | Nutella® US
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Cooking tools:
- Nonstick skillet
- Measuring spoon
- Spatula
- Oven
Ingredients
- 1 cup low fat ricotta
- ½ cup reduced fat milk
- 3 eggs, whites and yolks separated
- ¾ cup flour
- 1 tsp baking powder
- pinch of salt
- oil spray
- 7 oz strawberries, hulled & thinly sliced
- 1 tbsp sugar
- 2 tsp Nutella® hazelnut spread per pancake
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