Pancakes Filled with Ricotta and Toblerone
Discover a decadent twist on a breakfast classic with these Pancakes Filled with Ricotta and Toblerone. Fluffy, golden pancakes are layered with a luscious filling of creamy ricotta and melted Toblerone chocolate, creating a rich and indulgent treat that’s perfect for brunch or dessert. The combination of the velvety ricotta with the iconic nougat-studded chocolate adds a sophisticated touch to this easy-to-make recipe. Finished with a dusting of powdered sugar, fresh berries, and a drizzle of maple syrup, these pancakes are as stunning as they are delicious. Ready in just 40 minutes, they’re an irresistible option for anyone with a sweet tooth. Whether you're hosting a weekend brunch or treating yourself to a special morning, these filled pancakes are sure to impress.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 20 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 250 milliliters Whole milk
- 2 units Large eggs
- 30 grams Unsalted butter, melted
- 200 grams Ricotta cheese
- 100 grams Toblerone chocolate, chopped
- 15 grams Powdered sugar (for garnish)
- 100 grams Fresh berries (optional, for garnish)
- 60 milliliters Maple syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, eggs, and melted butter until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until the batter is smooth. Do not overmix; it's fine if there are a few small lumps.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or oil.
Pour a small ladleful of batter (approximately 1/4 cup) into the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancake and cook for an additional 1-2 minutes, or until golden brown. Remove from heat and set aside. Repeat with the remaining batter.
In a small bowl, mix the ricotta cheese with the chopped Toblerone chocolate.
Place a pancake on a flat surface and spread about 2 tablespoons of the ricotta-Toblerone mixture in the center. Fold the pancake in half or roll it up to enclose the filling.
Repeat the filling process with the remaining pancakes and ricotta-Toblerone mixture.
Dust the filled pancakes with powdered sugar and garnish with fresh berries, if desired.
Serve warm with optional maple syrup drizzled on top for extra sweetness.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 518 mg | 23% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 38.6 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 260 mg | 20% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 367 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
