These ricotta pancakes are absolute heaven! Fluffy, soft, easy to prepare and packed with mini chocolate chips. You don’t even need nutella for these, because you can taste the chocolate chips in every bite.
A little note about the preparation: beating the egg whites separately may seem like a lot of work, but trust me, it takes only about a minute. Adding beaten egg whites to the batter will make your pancakes so fluffy and light, that it will definitely be worth it. I have tried this recipe, using whole eggs, thinking that there will be no difference in the taste, but I have been so wrong – the whole texture of the pancakes had changed, those made with whole eggs can not compare to the ones made with the egg whites. So I guess, beaten egg whites are a must in this recipe.
You can easily serve them with honey or maple syrup, jam, additional chocolate or nutella, whipped cream or honey mascarpone.
170 grams (6 oz) flour
150 grams (5 oz) sugar
A few pinches of baking powder
4 eggs, separated
280 grams (10 oz) buttermilk
170 grams (6 oz) ricotta
100 grams (3,5 oz) mini chocolate chips
150 grams (5 oz) mascarpone cheese
3 table spoons maple syrup or honey
To make the pancakes:
In a large bowl combine flour, sugar and baking powder.
In another small bowl combine egg yolks, buttermilk, ricotta and chocolate chips. Add yolk mixture to the flour and sugar and stir with a rubber spatula to combine.
Beat the egg whites till stiff peaks form and gently fold in to the flour-yolk mixture.
Heat a pancake pan over medium heat and brush with butter before you add the batter in the pan. Cook pancakes on both sides until golden brown.
Serve with mascarpone mixed with a little bit of honey or maple syrup.