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Whipped Ricotta Pancakes with Bittersweet Chocolate and Lemon Glaze

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Ingredients

  • 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 lemon, juiced and zested
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted
  • 2 ounces bittersweet chocolate, chopped

lemon glaze

  • 1 lemon, juiced and zested
  • 1 1/2 cups powdered sugar
  • 1/2 tablespoon brown butter

Instructions 

  • Add the ricotta to a food processor and blend until completely smooth, scraping down the sides of the bowl when needed.
  • 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, lemon zest, lemon juice, 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.

lemon glaze

  • Whisk all ingredients together until smooth. If the glaze is too thick, add more liquid (lemon juice, water or milk) 1 teaspoon at a time. If it’s too runny, add more sugar (1 tablespoon at a time) until it reaches the desired consistency.

Notes

[pancakes adapted fromĀ allrecipes]
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