Ricotta Chocolate Chip Pancakes with Extra Whipped Maple Ricotta
Updated: Dec 23, 2020
Makes 12-14 pancakes
Hello strangers! I know it's been a quick second since my last recipe - but as you may know, it's now officially summer in New Zealand and we want to take advantage of our COVID-Free lifestyle for as long as possible, so I had to oblige by those rules. Now I'm back in the routine of things I can provide more of the goods. Next up we have these sinful and delicious AF pancakes. Last week I made some bacon and eggs for breakfast and just thought 'I really could use chocolate chip pancakes to go with this'... and that's the precise moment I knew what I'd next be making for the blog.
PRO TIPS
Make sure to use a non-stick pan and to wipe it down periodically if anything gets stuck to it (like a chocolate chip).
You can use anything you like in these if you don't want chocolate chips - crumbled Oreos, blueberries, mashed banana, MnMs, whatever you can think of really!
Be nice and gentle when folding in the egg whites - if you beat them down too much the pancakes will turn out dense.
The batter can go in the fridge overnight if you need to make it ahead of time!
Recipe
Ingredients
4 eggs, separated
190ml of whole milk
1/2 teaspoon of vanilla extract
600 grams of ricotta
125 grams of plain flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1 cup of chocolate chips
2 tablespoons of butter
1/4 cup of maple syrup (plus more for topping)
Method
Whisk together your egg yolks, milk, 350 grams of ricotta, and vanilla extract. Set the mixture aside.
Sift together the flour, baking powder, and salt. Slowly mix the dry ingredients into the ricotta mixture until fully incorporated.
Whisk your egg whites until soft peaks form. Gently fold the egg whites into the batter using a metal spoon. Be gentle so as not to knock the air out of the egg whites.
Mix in your chocolate chips until just incorporated.
Heat a non-stick frying pan over a medium-low heat. Add a bit of your butter to the pan. Once sizzling, add two heaped tablespoons of batter on top of each other to make one pancake, repeat this until your pan is full, making sure to leave space for the pancakes not to merge together. Cover the pan with a lid and leave for 3-4 minutes or until golden brown on the bottom. Flip the pancakes over and leave for another 3-4 minutes.
Once you've removed the first lot of pancakes, add a bit more butter to the pan and repeat step 5 until all of your pancakes are cooked.
To make the maple ricotta, simply whisk together the maple syrup and leftover ricotta until a smooth, fluffy consistency is reached.
Serve alongside your favourite fruit and toppings! ENJOYYYYY!
Stay Salty,
Romy xx