For the pancake batter:
2 large eggs
120g plain flour
120g mini dark chocolate chips
45g butter, melted, plus extra for cooking
For the filling:
30g icing sugar, plus extra to serve
1 tsp orange zest, grated
80g pistachios, chopped
- Whisk together all the ingredients for the pancake batter until smooth. Cover and refrigerate for one hour.
- In a large bowl, beat the ricotta with the icing sugar, orange zest and half of the chopped pistachios. Set aside.
- Melt a knob of butter in a frying pan over a medium-high heat. Ladle around one-sixth of the pancake batter into the bottom of the pan, then lift and tilt the pan around so the batter forms an even coating.
- Cook for 40 seconds, then flip and cook for another 10 seconds. Keep warm in a low oven until all six pancakes are cooked.
Spoon some of the ricotta mixture onto one half of each pancake and top with some extra chopped pistachios, then fold over like a taco. Dust with a little icing sugar to serve.
439kcals, 27.2g fat (12.8g saturated), 36.3g carbs (12.7g sugars), 14.5g protein, 3.9g fibre, 0.217g sodium