by AMERICAN HERITAGE® Chocolate
Makes two dozen 3-inch pancakes
Whisk egg yolks with ricotta cheese, milk, sugar and salt. Fold in the flour and chocolate. Set aside.
In a separate bowl, whip egg whites to soft peak. Fold whites into ricotta mixture.
Melt butter as needed in a large skillet. Ladle batter, ¼ cup per pancake. When edges brown and pancake bubbles, flip over and continue cooking until firm.