Basil and Chocolate Chip Ricotta Pancakes

Preheat a lightly oiled griddle to 350-375ºF.

Over a large bowl, sift together the flours, brown sugar, baking powder, and salt. In a smaller bowl, combine the ricotta, egg, whole milk and melted butter. Add the ricotta mixture to the dry ingredients and stir until combined.

Next, add in the mini chocolate chips and the chopped basil and stir.

Measure out the batter by using a 1/4 cup measure, and pour onto the hot griddle, using the measuring cup to spread and smooth the pancake batter out a tad.

Flip when the bottom side is golden, about 2-3 minutes, and repeat to brown the other side.

Serve with lots of butter and real maple syrup.

Note: I like to drain my ricotta in a strainer to get rid of any extra liquid.