Orange Cannoli Pancakes are lightly sweetened and a little tangy, making them Saturday morning magic! —Rachel (Simple Seasonal)
Test Kitchen Notes
Pancakes? Yes. Cannoli? Definitely yes. The love child of the two? Brilliant. My family will definitely be making these again. I might add just a tad of Cointreau (or some other orange liqueur) to the filling to bump up the flavor a wee bit. I wasn't able to find Cara Cara oranges so I used an organic navel orange and chopped chocolate instead of mini chips, but those were my only deviations. Don't skip the maple syrup—it adds a caramel-like sweetness that makes the whole thing come together. —debi
For the orange-vanilla pancakes:
whole wheat flour
part-skim ricotta cheese
Zest and juice from 1 Cara Cara orange
For the cannoli cream:
part skim ricotta cheese
mini chocolate chips
Cara Cara orange zest
Butter and vegetable oil, for frying
In This Recipe
In a medium mixing bowl, whisk together all of the pancake ingredients until just combined, taking care not to over-mix.
In a small mixing bowl, using an electric mixer, start on the cannoli cream: Whip together ricotta cheese, sugar, and vanilla until smooth, about 3 minutes. Fold in chocolate chips and orange zest and set aside.
Heat a skillet over medium heat. Give it a few minutes to get good and hot so that your pancakes brown well. Add 1 part butter and 1 part vegetable oil to the skillet so that it is lightly coated.
Pour 1/4 cup batter onto the skillet for each of the pancakes. Once you see bubbles developing on the top of the pancakes, flip them. Once both sides are browned, remove from the pan.
To serve, layer three to four pancakes with cannoli cream between each layer. They're delicious as-is, but feel free to add maple syrup as desired.