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Whipped Ricotta Pancakes with Bittersweet Chocolate and Lemon Glaze

This delightful recipe is easy to follow and perfect for any occasion.

Total Time
30 mins
Servings: 2 to 4
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Add the ricotta to a food processor and blend until completely smooth, scraping down the sides of the bowl when needed.
  2. 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.
  3. 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
  1. 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 from allrecipes]