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Strawberry Chocolate Chunk Ricotta Pancakes

Ashley Manila
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Ingredients
 

  • Makes about 14 pancakes
  • 3 large eggs, separated
  • 1 cup whole milk ricotta cheese
  • 3 tablespoons almond milk (yes, you can use whole cow's milk here instead)
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 2/3 cups + 2 tablespoons all-purpose flour
  • 1 cup strawberries, sliced
  • 3 ounces dark or milk chocolate, chopped into small chunks
  • 4 tablespoons butter, for the pan

Instructions
 

  • In a large bowl whisk together the egg yolks, ricotta cheese, milk, sugar, salt, vanilla, and baking powder.
  • In a separate large bowl add flour, strawberries, and chocolate and toss to combine, making sure berries are fully coated in the flour.
  • Add flour mixture to cheese mixture, and stir just to combine; do not over mix! The batter will be thick, so don't worry if there's a lot of clumps left.
  • Add egg whites to a large bowl or the body of a stand mixer. Beat using a handheld mixer or the whisk attachment until the whites begin to form soft peaks.
  • With a rubber spatula fold egg whites into flour/cheese mixture, stirring until fully incorporated.
  • Melt 1 tablespoon of butter in a large skillet over medium heat.
  • Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
  • Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
  • Top pancakes with syrup, strawberries, chocolate, or anything else your heart desires! Serve at once.
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