Chocolate Ricotta Pancakes with Orange Maple Syrup
From The Art of Breakfast by Dana Moos
Serves 4
Ingredients:
- 1 cup Ricotta
- 1 cup milk
- 1 T olive oil (or Fiore Blood Orange Olive Oil)
- 3 eggs, separated
- 3 T granulated sugar
- 1 T cocoa powder
- 1/4 t salt
- 1 T baking powder
- 1 1/2 cups flour
- mini chocolate chips (optional)
- 2 cups maple syrup
- juice from 2 oranges
- 1 T Grand Marnier
- powdered sugar, orange slices for garnish
Method:
In mixer, combine Ricotta, milk, olive oil, egg yolks, sugar, 1/8 t salt and cocoa and blend until smooth.
In separate bowl, combine egg whites with 1/8 t salt and beat until stiff peaks. Fold into batter.
Fry on griddle or non-stick pan, flipping when they begin to bubble.
Mix maple syrup, orange juice and Grand Marnier. Stack pancakes, dust with powdered sugar and orange zest, serve with orange slices and candied bacon.
The Art of Breakfast: How to Bring B & B Entertaining Home is available on Amazon.