in a large bowl combine flour and NESTLÉ Baking Cocoa; add sugar and make a well in the centre. whisk in combined ricotta, milk and yolks, stirring until combined (batter will be lumpy at this stage). using an electric mixer, whisk egg whites until stiff peaks form, gently fold into pancake batter.
heat a non stick frying pan over medium heat; use an ice cream scoop to measure batter into pan; cook for 1-2 minutes or until bubbles appear on top; flip pancake and cook for a further 1 minute. transfer to a plate and cover loosely with foil. repeat with remaining mixture.
in a medium microwave safe bowl, combine PLAISTOWE Premium Dark chocolate, cream, chocolate hazelnut spread and hazelnut liqueur. microwave uncovered on medium (50%) for 1 minute; stir. repeat process in 30 second intervals until melted, stir until smooth. serve pancakes with chocolate sauce, hazelnuts and light & creamy ice cream.
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