Tender, fluffy mini pancakes with ricotta and chocolate chips—great for breakfast, brunch, or a sweet snack.
# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
06 - 3/4 cup whole milk ricotta cheese
07 - 2 large eggs
08 - 1/2 cup milk
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons unsalted butter, melted and slightly cooled
→ Mix-ins
11 - 1/2 cup mini chocolate chips
→ For Cooking
12 - Additional butter or neutral oil for greasing
# Directions:
01 - In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt.
02 - In a separate large bowl, whisk the ricotta cheese, eggs, milk, vanilla extract, and melted butter until smooth and fully combined.
03 - Gently fold the dry mixture into the wet ingredients, mixing just until combined. Avoid overmixing; a few lumps are acceptable.
04 - Fold the mini chocolate chips evenly into the batter.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with additional butter or oil.
06 - Drop tablespoonfuls of batter onto the hot surface, spacing them apart. Cook for 1 to 2 minutes, until bubbles form and the edges are set.
07 - Flip each portion and continue cooking for another 1 to 2 minutes, until golden brown and fully cooked through.
08 - Transfer cooked pancake bites to a plate and keep warm. Repeat the process with remaining batter.
09 - Serve warm. Optionally dust with powdered sugar or drizzle with maple syrup.
