Print

Chocolate Ricotta Pancakes with Whipped Rose Butter

Chocolate Ricotta Pancakes

dense, fluffy chocolate ricotta pancakes topped with whipped rose butter and warm maple syrup

serves: 4

Scale

Ingredients

Whipped Rose Butter

Chocolate Ricotta Pancakes

Instructions

Whipped Rose Butter

  1. Add the softened butter to a stand mixer fitted with a paddle attachment. Whip the butter until smooth and fluffy.
  2. Add the rose water and continue to whip until incorporated, scraping down the sides of the bowl as needed.
  3. Transfer the butter to a bowl and let sit at room temperature until ready to serve.

Chocolate Ricotta Pancakes

  1. Whisk the flour, sugar, baking powder, and salt together in a large bowl until incorporated.
  2. In a separate bowl, beat the eggs. Add in the ricotta cheese and whisk until smooth. Add the milk and vanilla extract, whisking until incorporated.
  3. Slowly pour the wet ingredients into the flour mixture, whisking until smooth. Fold in the chocolate chunks.
  4. Heat a griddle or skillet over medium heat. Working in batches, add a tablespoon of butter at a time to the griddle or skillet and let melt.
  5. Ladle the pancake batter onto the surface, creating your desired size pancakes and evenly spacing them apart. Cook on one side until golden brown and bubbles begin to form on the top (watch the heat and lower if needed). Using a spatula, flip the pancakes over and finish cooking on the other side.
  6. Keep the pancakes warm as you finish cooking all the batter. Serve the pancakes with the whipped rose butter on top, a generous drizzle of warm maple syrup, and a pinch of rose petals (optional).