Ricotta pancakes with mango, coconut & white chocolate spread

Ingredients

For a very indulgent breakfast or a Sunday brunch with friends or family, we love making delicious pancakes. Their fluffiness is always a huge success! Our little secret is adding ricotta to the batter.

This time we served them with our Mango, Coconut & White Chocolate spread, to bring a little sunshine to our plates. This blend brings together the delicate taste and colour of mango, coconut flakes and the smoothness of Valrhona white chocolate.

Follow the guide for the recipe!

Ingredients for about ten pancakes

- 200g flour
- 60g sugar

- 200g ricotta
- 1 teaspoon of baking powder
- 250ml milk
- 2 organic eggs
- 1 pinch of salt

- Our Mango, Coconut & White Chocolate spread

Instructions

- Mix all the ingredients in a food processor or with a whisk until you have a smooth batter.

- Put the batter in the fridge for a good two hours.

- Melt a knob of butter in your pan; time to start cooking. As soon as small bubbles form on your pancake, that is your sign to flip it over and cook the other side.

- Serve your pancakes with a generous spoonful of Mango, Coconut & White Chocolate spread. For the toppings, we chose pieces of fresh mango, grated coconut and toasted buckwheat seeds.

Enjoy!

Come and discover all our spreads.