Indulge your senses with a delightful twist on a breakfast classic: Chocolate Ricotta Pancakes with Whipped Rose Butter! Imagine fluffy, chocolatey pancakes that are not only rich in flavor but also incredibly moist thanks to the creamy ricotta. Topped with a luxurious rose-infused butter, this dish transforms your morning routine into a gourmet experience. Whether it's a special occasion or just a treat for yourself, these pancakes are sure to impress and leave you craving more. Ready to elevate your breakfast game? Let’s dive into this delectable recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup ricotta cheese
- ½ cup milk
- 2 eggs
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 2 tablespoons sugar
- 1 tablespoon baking powder
- Salt to taste
- ½ cup unsalted butter, softened
- 2 tablespoons rose water
Instructions
- In a large mixing bowl, combine ricotta cheese, milk, and eggs. Whisk thoroughly until smooth and well integrated.
- In a separate bowl, sift together all-purpose flour, cocoa powder, sugar, baking powder, and a pinch of salt to ensure no lumps remain.
- Gradually fold the dry ingredients into the wet ricotta mixture, stirring gently until just combined. Be careful not to overmix, as this can make the pancakes dense.
- Prepare the rose butter by beating softened unsalted butter with rose water until light and fluffy. Transfer to a small serving dish and set aside.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Using a ¼ cup measure, pour batter onto the heated surface. Cook pancakes until small bubbles form on the surface, approximately 2-3 minutes.
- Flip pancakes and cook the opposite side for an additional 1-2 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a warm plate. Repeat with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm, topped with a dollop of rose-infused butter and optional garnishes like fresh berries or a light dusting of powdered sugar.
Tips
- Use Room Temperature Ingredients: Make sure your ricotta cheese, milk, and eggs are at room temperature before mixing. This helps create a smoother batter and fluffier pancakes.
- Don’t Overmix the Batter: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense pancakes, so a few lumps are perfectly fine!
- Preheat Your Skillet: Ensure your skillet or griddle is adequately preheated before pouring in the batter. This will help achieve that perfect golden-brown color and prevent sticking.
- Adjust Cooking Temperature: If pancakes are browning too quickly, reduce the heat to medium-low. Cooking them too fast can leave the insides undercooked.
- Experiment with Toppings: While the whipped rose butter is a must-try, feel free to add fresh berries, a drizzle of chocolate syrup, or a sprinkle of powdered sugar for extra flair.
- Keep Pancakes Warm: If you're making a larger batch, keep cooked pancakes warm in an oven set to low (around 200°F) while you finish cooking the rest.
- Make Ahead: The batter can be made a few hours in advance and stored in the refrigerator. Just give it a gentle stir before cooking to recombine.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 15g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 140mg
