Sunday mini pancakes with caramel ricotta & chocolate strawberries

Sweet Sunday Morning. When starting the day with a sweet bite, it becomes even sweeter itself. That is at least my theory. Some honey in your tea, a little cinnamon in the milky rice, some fruits in your yogurt, a marmalade on your toast…. and once in a while a little more indulgence, like these mini pancakes, with caramel ricotta, chocolate covered “in season” strawberries & toasted pine nuts. Various fruits are perfect here, use your fantasy and look out for possibly what’s in season.



  • 3/4 cups corn flour
  • 1/2 cup flour
  • 1 egg
  • 3 tsp baking powder
  • 3 tsp sugar
  • 1 1/2 cup oat milk or almond milk
  • 4 tbsp melted butter



  1. Mix dry ingredients in a bowl and then add egg, milk & butter (leave just a small knob for the baking pan).
  2. Whisk the batter well together.
  3. Melt the butter in a non-stick pan and spoon out 3-4 tbsp of batter on to it and fry the pancakes on both sides until lightly golden over medium heat. (ca. 45 seconds).



  • 1 cup ricotta cheese
  • 1/2 cup water
  • 3 tsp cane sugar
  • 2 tbsp pine nuts kernels
  • 200g strawberries
  • 100g dark chocolate


  1. Heat the water in a small skillet and stir in the sugar to dissolve. Heat for some minutes until thickens a bit but is still liquid.
  2. Stir the sugar syrup in with the ricotta cheese, and spoon onto the pancakes.
  3. Melt the chocolate in bain marie. Heat some water in a pot and put a heat resistent glass bowl into it and melt the chocolate over medium heat.
  4. Wash and dry off the strawberries and cover them with the chocolate and let them set on a baking paper.
  5. Lightly toast the pine nut kernels on a non stick pan.
  6. Serve everything together as a super brunch or afternoon “merenda”, or whenever you feel to indulge indulge your tastebuds. Coffee and tea are of great here, but if you would like to combine the pancakes to a glass of wine, here are some suggestions.

    Wine pairings

    The chocolate suggests a sweet red wine. Aleatico or Visciole cherry wine from Marche region, Italy would be great. So would a late harvest verdicchio be, and the Maximo Sauvignon passito of Umano Ronchi is perfect here.
    Barolo chinato from Piedmont is also matching well with the pancakes, f.example from Giulio Cocchi or Barale Fratelli. Tokaji is also an interesting choice here, 5 or 6 puttonyos.

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