Basil Chocolate Chip Ricotta Pancakes

These light and fluffy Basil Chocolate Chip Ricotta Pancakes are EVERYTHING! Whole Wheat ricotta pancakes are studded with mini chocolate chips, laced with fresh aromatic basil. Serve with butter and drizzle of maple syrup. Yields 12 smaller pancakes.

Course Breakfast & Brunch

Cuisine American-Italian

Keyword basil, chocolate chip

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 474

Author Laurie McNamara

Equipment

Presto 7072, Black Slimline Griddle, 22"

Ingredients

1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour
2 tablespoons light brown Sugar
1 Tablespoon baking powder
1 pinch kosher salt
1 cup ricotta cheese (drained if super wet)
3/4 cup whole milk
3 tablespoons unsalted butter melted and cooled, plus more for serving
1 large egg
1/2 cup mini chocolate chips
2 tablespoons fresh basil chiffonade then chopped

Instructions

Preheat a lightly oiled griddle to 350°.
Over a large bowl sift together the first 5 ingredients. In a smaller bowl combine the ricotta, egg, whole milk and melted butter. Add the ricotta mixture to the dry ingredients and stir until combined.
Next, add in the mini chocolate chips and the chopped basil and stir.
Measure out the batter by using a 1/4 cup measure, and pour onto the hot griddle. Using the measuring cup to spread and smooth the pancake batter out a tad.
Flip when golden about 2-3 minutes and repeat.
Serve with butter and real maple syrup.

Nutrition