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.
