food gypsy: chocolate chip and ricotta pancakes

Lazy days are all about indulgence.  Our lazy days tend to be Fridays – the only day a week that Mr Fiance gets off.  On his birthday this year – which also happened to be on a Friday – I came up with this concoction.  It’s a merging of his two favourite pancakes – chocolate chip and ricotta.  Needless to say it worked a treat and we’ve been having it pretty much every Friday ever since.


I do try to make it less ‘naughty’ by switching up the ingredients to slightly healthier options but it’s up to you whether you follow suit.

Makes 8 pancakes (2 for me, 6 for he):


1 cup white spelt flour (regular flour will work too)

2 teaspoons baking powder

2 tablespoons coconut sugar (or caster sugar)

1/4 teaspoon of bicarb soda

1/2-3/4 cup milk (any will do)

1 egg, lightly whisked

1 teaspoon white vinegar

1/4 cup chocolate chips (although I try to use real chocolate here, cheap and cheerful chocolate will do too)

150 grams firm ricotta (you need it to stay in chunks, not blend in to the batter)

Coconut oil (or butter)


  1. Place flour, baking powder, sugar and bicarb into a large bowl.  Whisk together to blend.
  2. In a jug, mix together milk, egg and vinegar.  Add liquid to the flour mix.  Whisk until just combined.  NOTE: Start with 1/2 cup milk first.  The mix can’t be too runny be otherwise the ricotta will stick out.  You need the ricotta to be encased in the mix when it’s in the pan.
  3. Mix in chocolate chips.
  4. Crumble ricotta into mix in largeish chunks.  Not so big that they disrupt the batter but not too small that you won’t be able to feel the texture once cooked.  Stir until just combined.
  5. Melt coconut oil in a pan over medium to medium-high heat.  The sugary nature and thickness of these pancakes means that fast and high heat will just cause the outside to burn and the inside to remain raw.
  6. Pour in the batter in 1/4 cup ladles.  Wait until tiny pinpricks occur on the surface before flipping.
  7. Serve coated in butter (if that’s your thing – it’s not mine but it certainly is for my man) and doused in maple syrup.  Enjoy.

NOTE: I do tend to serve it with a berry compote too.  I love the combination of berries and chocolate.  Before I begin preparing the pancake batter, I pour about 3/4 cup of frozen berries into a small saucepan and add a splash of water.  I wack on the lid and put it over low heat, jiggling the pan every now and then.  As they melt, the berries will release their juice and break down making a beautiful sauce.



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