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Chocolate Ricotta Pancakes with Whipped Rose Butter

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

serves: 4

Ingredients

Scale

Whipped Rose Butter

  • ½ lb salted butter, fully softened (let it sit at room temperature overnight if you can)
  • 1 tbsp rose water

Chocolate Ricotta Pancakes

  • 1 ¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • 4 tsp baking powder
  • ½ tsp kosher salt
  • 2 eggs
  • ½ cup whole milk ricotta cheese (approx. 4 oz)
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 6 oz dark chocolate chunks
  • butter, for cooking
  • warm maple syrup
  • rose petals (optional)

Instructions

Whipped Rose Butter

  1. Add the softened butter to a mixing bowl. Use a whisk to whip the butter for a minute or so until smooth and fluffy. Mix in the rose water.
  2. 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).