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Ricotta and chocolate pancakes

Ricotta and chocolate pancakes
Ricotta and chocolate pancakes
Photo by Kim Klietz

I love breakfast food and trying new recipes. But it's not just any breakfast food. I always lean toward something sweet like pancakes. My husband has been on a chocolate chip pancake kick for the past year, so I knew he would love these ricotta pancakes with dark chocolate.

These pancakes are light and fluffy and the ricotta adds a different textural element. And you can never go wrong with a little dark chocolate!

Ricotta and chocolate pancakes (recipe adapted from How Sweet It Is)

2/3 cup ricotta cheese

2 large eggs, lightly beaten

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups milk

1/2 teaspoon vanilla extract

2 tablespoons unsalted butter, melted

2 ounces bittersweet chocolate, chopped

In a large bowl, combine the flour, sugar, baking powder, soda and salt. Whisk together until combined. In a smaller bowl, whisk together the ricotta, milk, vanilla extract and butter. Add the wet ingredients to the dry, mixing until smooth and combined.

Heat a large skillet or electric griddle over medium heat. Add a bit of butter if desired, then pour 1/4 cup of batter on the hot skillet and repeat, leaving an inch between pancakes. Cook until the pancakes bubble on the top and edges, about 2 minutes. Flip and cook for another minute or two until golden and set. Top the pancakes with some chopped bittersweet chocolate and the lemon glaze.

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