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Ricotta Chocolate Chip Pancakes

Amanda
A rich and delicious pancake - makes a special breakfast or a fabulous dessert!
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, Dessert
Cuisine Italian
Servings 4

Ingredients
  

  • STABILIZED WHIPPED CREAM
  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water
  • 1 cup heavy whipping cream
  • 1/4 cup sifted confectioners sugar
  • 1/2 teaspoon almond extract
  • PANCAKES
  • 1 cup all-purpose flour
  • 3 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 pound ricotta cheese
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup cream
  • 3/4 cup chocolate chips

Instructions
 

  • For whipped cream:
  • In a small saucepan combine gelatin and cold water. Let stand until thickened.
  • Place over low heat, stirring constantly, just until the gelatin dissolves.
  • Remove from heat. Cool but do not allow it to set up - gelatin must be liquid but not warm when ready to use.
  • In a chilled bowl with chilled mixers - beat the cream, sugar and extract until soft peaks start to form.
  • Add gelatin and beat at high speed till stiff peaks start to form.
  • Refrigerate until ready to use.
  • For pancakes:
  • In a large mixing bowl - whisk together flour, sugar, baking powder, salt and cinnamon.
  • Add in ricotta, mix well.
  • In a seperate bowl - beat eggs, egg yolks and cream together.
  • Add egg mixture to ricotta mixture - stir until smooth. Fold in chocolate chips.
  • Pour 1/4 cup of pancake mixture onto a greased griddle over medium heat. Fry until lightly golden brown, 3-5 minutes on each side.
  • Top with whipped cream - enjoy : )