Ingredients:
250g Italian ricotta
300g Greek style natural yogurt
125g plain flour
1 large British free range egg, beaten
1 tbsp British unsalted butter, melted, plus extra for greasing
250ml semi-skimmed milk
100g Italian mascarpone
50g Fairtrade icing sugar, plus extra for dusting
Zest of 1 orange
100g
Vivani organic 70% dark chocolate, chopped
Method
1. Line a sieve with kitchen paper, tip in the ricotta and yogurt, place over a bowl to drain, then set aside.
2. Put the flour in a bowl and make a well. Add the egg, butter and about a quarter of the milk. Mix, gradually drawing in the flour from the edges to form a smooth batter, adding more milk as needed. Pour in any remaining milk, along with 50ml water, stir well and set aside.
3. In a bowl, combine the ricotta mixture with the mascarpone, sugar and most of the zest. Fold in the chocolate, saving 2 tbsp to garnish.
4. Lightly grease a nonstick frying pan and set it over a medium heat. When hot, add just enough batter to cover the base, tilting the pan to give a thin, even layer. Cook for about 1 minute until the base is golden and the edges are crisp, then flip and cook the other side. Keep warm while you make the rest — about 11 more.
5. Spoon or pipe the ricotta mixture down the middle of each pancake and roll up. Sprinkle with the extra chocolate, zest and icing sugar.
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