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.
3tablespoonsunsalted buttermelted and cooled, plus more for serving
1largeegg
1/2cupmini chocolate chips
2tablespoonsfresh basilchiffonade 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.