Breakfast Pancake Bowls

Breakfast pancake bowls filled with fresh fruits, couched on rich, creamy vanilla and chocolate ricotta mousse drizzled with honey and served with pancake petites!

1. Pancake mix
2. Fruits of your choice : Banana,Strawberries,Blueberries
3. Honey

For the Mousse

1. Low fat Ricotta – 15oz
2. Heavy Whipping Cream – 8Fl OZ
3. Chocolate chips / Cocoa Powder
4. Vanilla
5. Powdered Sugar – 2–3Tbs

1. Petite pancake griddle
2. Mini deep fry pan
3. Hand Mixer

1. Blend the ricotta cheese until light and fluffy.
2. Add sugar and vanilla into this mixture and combine.
3. Beat the heavy whipping cream until stiff peaks are formed.
4. Fold the whip cream into the ricotta mixture.

1. Divide the mixture in two separate bowls.
2. Melt the chocolate chips and add to one part of the mixture for chocolate mousse.
3. Chill the vanilla and chocolate mousse in refrigerator until pancakes are prepared.

1. Prepare the pancake batter as suggested.
2. Pour the desired amount of batter in the deep fry griddle along the inner surface and drain the excess batter.
3. Cook this until the surface turns golden brown.
4. Repeat this step for more pancake bowls.

1. Heat the mini pancake griddle and spoon the batter.
2. Wait for 2 minutes and flip the pancake petites and cook until they are done.

1. Place the pancake bowls in a plate and spoon the vanilla and chocolate mousse in each of the pancake bowls.
2. Garnish with the fruits of your choice and place a petite pancake on top and drizzle with honey.
3. Also, garnish the petite pancakes with the mousse and fruits.
4. Breakfast is ready to serve!