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Ricotta and cocoa pancakes

Breakfast50 minutes10 people160 calories
1/52/53/54/55/5 (6 votes)
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By Ascen Jimenez

Cocoa pancakes in Thermomix

If you like the intense flavor of cocoa you will like these ricotta pancakes. 

They are made with ricotta and bitter cocoa and the result is a more compact mass that traditional pancake batter. For this reason I recommend that you use a spoon to form the pancakes. You can put two spoons of our dough in the pan and then shape it into a pancake with the back of the spoon.

May serve with honey (because the dough is not too sweet) with cream or with jam. Without a doubt, a wonderful way to start the day.

Ricotta and cocoa pancakes

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A special breakfast for any day.

Ricotta and cocoa pancakes
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: breakfast
  • Calories: 160
  • Rations: 10
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 50 butter g
  • 180g milk
  • 100 g of ricotta
  • 2 eggs
  • 30 g of sugar
  • 160 g flour
  • 30 g cocoa powder
  • 1 envelope of Royal type yeast

Preparation

  1. We put the butter in the glass. We program 2 minutes, 70º, speed 1.

  2. Add the milk, ricotta, eggs, sugar, flour, cocoa and yeast. We program 10 seconds, speed 5.

  3. We finish integrating everything with the spatula.

  4. Put some butter in a non-stick pan and place the pan on the heat. When it is hot, put a couple of tablespoons in the center of the pan and spread the dough with the back of the spoon to shape it into a pancake. The dough is quite thick so it is important that we spread it with the spoon.

  5. When the pancake is cooked, turn it over and let it brown on the other side.

  6. We continue cooking pancakes until we finish all the dough.

  7. We serve immediately with cream, with jam...

More information - Pancakes, with oil or with butter?, Green and purple plum jam


Discover other recipes of: Cake shop

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