Chocolate Ricotta Pancakes

Recipes Modern & Historic

Chocolate Ricotta Pancakes

Serving Size: Makes 2 dozen 3-inch (7.5 cm) pancakes


3 eggs, separated
1 cup (250 mL) ricotta cheese
¼ cup (50 mL) milk
3 tablespoons (45 mL) sugar
Pinch of salt
½ cup (125 mL) flour
⅓ cup (75 mL) HERITAGE™ Grated Chocolate Drink
6 tablespoons (90 mL) butter


Whisk egg yolks with ricotta cheese, milk, sugar and salt. Fold in the flour and chocolate. Set aside.

In a separate bowl, whip egg whites to soft peak. Fold whites into ricotta mixture. 

Melt butter as needed in a large skillet.  Ladle batter, 1/4 cup (50 mL) per pancake. When edges brown and pancake bubbles, flip over and continue cooking until firm.