Light and fluffy ricotta pancakes stuffed with chocolate chips and topped with a simple strawberry sauce. These pancakes are addictive!
Ricotta cheese is so much more than a lasagna filling. Its creamy texture and mild flavor make it perfect in baking. Throw in some chocolate and strawberry and we have the perfect breakfast.
These almost didn’t happen. Have you ever had to stop in an unfamiliar grocery store? We found ourselves doing so on the way back from a 3 day weekend. Now, I have several children who at this point should be capable of fetching items for our basket. Even at a new store. Because you know, they put in those nifty signs and stuff. One such child was sent off to find the cheese. Some time later, returning in a huff, announced they do not sell ricotta or mozzarella at this store. at all. anywhere.
At my insistence, another attempt was made with much eye rolling. As evidenced by this post, the required items were found. Can you believe they put them in the dairy case? And so the rest of that trip went. Suffices to say we will be eating lots of ricotta, because they hid everything in that store.
But that is okay because we can eat lots of these pancakes! Ricotta creates the fluffiest pancakes! The batter will not spread at all when cooking. Using a spoon, I gently spread the batter out on the griddle into a circle. Otherwise the pancakes will be so puffy and take so long to cook in the middle that the outside will be overdone.
The strawberry sauce is so super simple, with zero added sugar. We don’t even have to wait for strawberry season, since it is made with frozen berries. Just cook down some frozen strawberries in a small saucepan with a bit of water. When the strawberries have softened, use a stick blender to puree the strawberries. Continue cooking until desired thickness, and you have the most pure, delicious strawberry sauce! It also freezes well if by any chance there is some left.
I know this requires a few bowls, but they will be melt in your mouth worth it. Besides, that’s why God gave us
- 1 Cup (4.5 Ounces) White Unbleached Flour
- 3 Tablespoons Sugar, Separated
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- 2 Tablespoons Unsalted Butter, Melted and Cooled Plus More for Cooking
- ¾ Cup Ricotta Cheese
- 2 Eggs, Separated
- ¾ Cup Milk
- 1 Teaspoon Vanilla Extract
- ¾ Cup Chocolate Chips
- 2 Cups Frozen Strawberries
- ½ Cup Water
- In a large bowl whisk together the flour, 2 tablespoons sugar, baking powder, and salt.
- In a separate bowl,l stir together the egg yolks, milk, and ricotta.
- Place the egg whites in a clean bowl and beat until foamy. Add the remaining tablespoon sugar to the egg whites and continue beating until soft peaks.
- Stir the milk mixture and the melted butter into the flour just until combined. Be careful not to over mix or the pancakes can become tough. Add one third of the egg whites and stir to loosen the batter. Gently fold in the remaining two thirds off egg whites, half at a time. Lastly add the chocolate chips and stir once to mix.
- On a preheated griddle on medium heat, spoon out the pancakes, gently spreading out the batter into a circle. Cook 2-3 minutes on the first side or until lightly browned. There will be some small bubbles that appear on the surface. Flip and cook another 1 to 2 minutes. Remove to a serving tray.
- Place the frozen strawberries and ½ Cup water in a small saucepan. Cook until the strawberries are soft. Using a stick blender, puree the strawberries. Continue cooking until desired thickness.
The strawberry sauce freezes well, store in an airtight container.