Ricotta Chocolate Chip Pancakes with Spiked Maple Syrup



So I know I just made you a giant pancake (dutch baby, actually,) but I wanted to make you something boozy because it’s been a while, and I’ll take any excuse for chocolate and alcohol in the morning. Did you know that some people don’t like chocolate for breakfast, unless it’s in their pancakes? Those kinds of people probably don’t like chocolate chips in their banana bread, either. I don’t fully understand, but this, I suppose, is for people like that. Those people probably also have a hard and fast no bourbon in the morning rule, but those people should probably live a little. Be spontaneous. Do 3PM shots of rye in the sunshine. Chase with beer. Drive down the coast. Never come back. Get wild. Make pancakes.

3 egg whites, whipped to stiff peaks
1/2 tsp vanilla
3/4 cup part-skim ricotta
2 ripe, mashed bananas
Zest from 1 lemon
2 tbs butter, melted
1 3/4 cups whole wheat flour
1 tsp baking soda
Pinch of salt
1/2 cup dark chocolate chips

Spiked Maple Syrup
1/2 cup maple syrup (I use Grade A because my fiancé is a syrup snob)
2 tbs bourbon
1/4 tsp ground cinnamon

  1. Make the pancakes by gently folding the vanilla into the egg whites. Set aside.
  2. In a large bowl, combine the ricotta, bananas, lemon zest and butter. Then add in the flour, baking soda and salt until fully amalgamated.
  3. Gently fold in the egg whites, a little at a time. Then fold in the chocolate chips.
  4. Heat and grease a griddle, and drop 1/3 cup of batter for each pancake. Flip the pancakes when bubbles appear and stay in the batter. Cook until golden brown. Repeat.
  5. To make the spiked maple syrup, heat the syrup in a small saucepan until simmering, and add the bourbon and cinnamon. Turn the heat to low, until the pancakes are ready.

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