now blogging at www.katesplates.com.au

Cacao and Ricotta Pancakes

2 Comments

Pancakes and ice cream are our family’s traditional birthday breakfast for the kids.  They ask for it every year.  And this year, my son’s special request was for the pancakes to be chocolate.  So, despite the cold snap, I was up early to fulfill his birthday wish.

My ricotta pancake mix is one of those reliable recipes that turns out perfect every time.  When I don’t use ricotta, there’s no telling what the result will be – sometimes they’re too thin, other times the batter is too thick.  But I can assure you that this recipe works every time and it’s so quick and easy.  Adding raw cacao powder (get rid of the nasty commercial cocoa) boosts the nutritional value of the pancakes and the ricotta provides some much needed protein (will also fill them up quicker).  I whizzed up a raspberry “ice cream” that was more like a sorbet to please my fussy client, using my Thermie.  You could also just serve with berries – fresh or frozen.

cacao ricotta_adults

Cacao & Ricotta Pancakes

Ingredients

2 cups imported french flour (still researching this post – can’t wait to share it with you)
1/4 cup sugar
1 1/2 cups milk (use almond, rice or soy for a dairy-free recipe)
1 egg
2 tsp vanilla
2 tsp baking powder
1/4 tsp bicarb of soda
25gms butter, coconut oil or dairy free spread, melted
2/3 cups ricotta
2 tbsp raw cacao powder
1 cup frozen raspberries
1-2 tbsp maple syrup
cream or mascarpone to serve

Method

If you’re using a Thermomix, melt the butter at 60 degrees, speed 1 for 1 minute.  Add all the remaining ingredients and combine on speed 4 for 20 seconds.  Scrape down the bowl and repeat.

If using electric beaters, melt butter on low heat before adding to remaining ingredients and mixing on a medium speed until smooth.

Cook the pancakes in a non-stick pan on medium heat.

While they’re cooking, you can make the raspberry sorbet in your Thermomix by adding 1 cup frozen raspberries and 1-2 tbsp maple syrup (adjust to your taste) to the bowl and mix to a thick, icy paste on speed 4 for 30 seconds.  You may need to add a tablespoon or two of cold water to achieve desired consistency.

Serve the pancakes warm with cream and sorbet or fresh berries.  Indulgent!

cacao ricotta_kids

With grace and gusto,
kpx

Advertisements

Author: graceandgusto

I'm 34, an Australian mum of 3 kids under 7 (currently living in the South of France) and I love design, cooking, my family (not in that order) and learning new things ...

2 thoughts on “Cacao and Ricotta Pancakes

  1. I am convinced by your recipe that it is worth trying these ricotta pancakes out. I like ricotta, but find it so easy to mix up a batch of plain batter. But if can make a perfect batch every time and packed with protein, than that is definitely worth a try.

    Can you tell me, does cacao taste much different to cocoa?

    Liked by 1 person

    • I’m so happy you asked that Allana! I have a draft post sitting there on that very topic! So stay tuned and it will come your way shortly. The short answer is the taste difference is minimal but there is a BIG difference in nutrition – stick with raw cacao.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s