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Chocolate chunk ricotta pancakes with caramelized bananas & Chocodamia

Pancake batter

  • 100g/4oz plain flour
  • 1 tsp baking powder
  • Pinch of sea salt
  • 3 eggs, separated
  • 120ml milk
  • 250g/9oz ricotta cheese
  • 25g/1oz butter, melted
  • 200g/7oz Kahkow’s 60% Organic Bittersweet Baking Chocolate
  • Coconut oil


  • 2 bananas, sliced
  • 15g/1/2oz unsalted butter
  • 100g/4oz white sugar

Chocolate sauce

  • 175gr/6oz. Kahkow 70% dark chocolate, chopped
  • 175ml/6oz. heavy cream
  • 3 tbsp. milk
  • 2 tbsp. white sugar
  • 25gr/1oz. chilled butter, cut into cubes
Chocolate pancakes with Chocodamia Preparations
  • Mix flour, baking powder and a pinch of salt together in a large bowl.
  • Stir in the egg yolks, milk, ricotta cheese and melted butter until well combined.
  • Whisk the remaining egg whites until they form stiff peaks.
  • Then, fold through the mix with the chocolate chunks.
  • Heat a small amount of coconut oil in a pan and drop in heaped tablespoons of batter.
  • Cook until bubbles start to appear on top, about 1 minute until golden.
  • Flip them over and cook for another minute.
  • Keep the cooked pancakes warm on a large covered plate.
  • Repeat with the remaining mixture, brushing the pan with more oil in between batches.

Caramelize bananas

Melt the butter in a pan over a medium-low heat and add sugar. Stir to dissolve, and then increase the heat. When it starts to caramelize, add the bananas and stir gently for 8-10 minutes until they start to color and caramelize. Remove from heat and set aside.

To serve, stack 3 pancakes on a plate, top with sliced bananas.

Drizzle with warm chocolate sauce and Chocodamia.