Mini Chocolate Chip Pancakes
Breakfast of champions | 3-4 Servings
Chocolate chip pancakes are basically just an excuse to eat dessert for breakfast, and we’re 100% here for it! Semisweet chocolate chips are tossed into a rich ricotta pancake batter, then dolloped onto a hot frying pan. The result? Fluffy, delicious pancakes studded with decadent bits of melted chocolate.
Nutrition values are representative of approximately 3.5 servings.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Flour
(Contains Wheat)
1.5 teaspoon
Baking Powder
4 ounce
Ricotta Cheese
(Contains Milk)
3 ounce
Semisweet Chocolate Chips
(Contains Soy)
2 ounce
Confectioners' Sugar
1 ounce
Maple Syrup
Not included in your delivery
Butter
(Contains Milk)
Sugar
Cooking Oil
Nutrition Values
Instructions
In a large bowl, whisk together flour, 1 tsp baking powder (be sure to measure—we sent more!), and a pinch of salt. In a medium bowl, whisk together ricotta, ½ cup water, 1 TBSP oil, and 1 tsp sugar.
Add ricotta mixture to flour mixture and whisk until just combined. (TIP: It’s OK if some lumps remain!)
Melt 1 TBSP butter in a large, preferably nonstick, pan over medium heat. Once pan is hot, add 1 TBSP scoops of batter. Cook until bubbles form on tops of pancakes, 1-2 minutes. Sprinkle with chocolate chips; flip and cook until golden, 30-60 seconds more (lower heat if pancakes begin to brown too quickly). Transfer to a plate. (Depending on size of pan, you may need to cook in batches! Add more butter to pan as needed.)
Divide pancakes between plates. Drizzle with maple syrup and dust with powdered sugar. Serve.
RECIPE SUGGESTION (Additional ingredients not included.) Feel free to top with your favorite pancake toppings! We like sliced strawberries, sliced bananas, or a drizzle of nut butter.