Ricotta Chocolate Chip Pancakes

Work has been especially busy this holiday season, so after working the day before Christmas Eve, it was nice to settle down again and relax for a day before traveling again on Christmas Day. Whitney and I made the morning extra-special with some ricotta chocolate chip pancakes! Like you, the first time we had these I figured they would be crazy weird disgusting, but instead they tasted like normal moist delicious pancakes. I think I prefer them to the buttermilk recipe we tried here. We were out of maple syrup, so the chocolate chips added in some sweetness, and all together they were very good.

Ricotta Chocolate Chip Pancakes
   Serves 2
Ingredients
1/2 cup ricotta cheese
6 tbsp flour
1/4 teaspoon baking powder
1 tablespoon sugar
pinch salt
6 tbsp milk
2 eggs, divided
1/4 teaspoon vanilla
1/4 cup mini chocolate chips

Directions
   Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid.
   Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.
   Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites and chocolate chips.
   Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.