• 2 cups self-raising flour
• 1 tsp ground cinnamon
• 1 ¼ cup milk
• 3 eggs
• 2 tbsp honey
• ½ c raspberries
• 125 g ricotta
• Extra raspberries, banana, honey or maple syrup to serve.

Sift the flour and cinnamon in a bowl. In a separate bowl whisk the eggs, milk and honey and pour this into the dry ingredients. Stir until combined and then fold in the raspberries and ricotta.

Heat a large fry pan with some melted butter or oil and cook the pancakes for 1-2 minutes on each side.

Stack the pancakes and serve with each fruit and honey or syrup.

Preheat the oven to 150 C (not fan bake).

For the base blitz 200 gm chocolate digestive biscuits in the food processor with 50 grams of hazelnuts. Then add 1/3 cup melted butter and pulse to combine.

Tip the mixture into a greased 20 cm springform tin which you have lined with baking paper. (Base and sides). Press the mixture into the tin firmly and then set aside to chill while you make the filling.

Filling

• ½ c cream
• 200 grams good quality dark chocolate
• 1/3 c Nutella
• ¼ tsp salt
• 1 tablespoon Frangelico liqueur
• 500 g cream cheese
• ½ c caster sugar
• 2 large eggs

Heat the cream in a saucepan (do not boil). Take off the heat and add the chocolate, Nutella and salt. Cool slightly add the liqueur and stir until smooth.

Beat the cream cheese (room temperature) until light and fluffy, add in the eggs and sugar and beat well. Add in the chocolate mixture and fold together making sure it is mixed well.

Pour the filling onto the base and bake for about an hour or until just set. Turn off the oven and leave the cheesecake in the oven with the door open.

When completely cool decorate with fresh or freeze dried raspberries, hazelnuts and chocolate and serve in small portions as it is very rich!