Author Notes
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
Ingredients
- For the orange-vanilla pancakes:
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1 cup
whole wheat flour
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3/4 cup
skim milk
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1/2 cup
part-skim ricotta cheese
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1 tablespoon
sugar
-
2 teaspoons
baking powder
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Zest and juice from 1 Cara Cara orange
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1
egg
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1 teaspoon
vanilla
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1/4 teaspoon
salt
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1 teaspoon
butter
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1 teaspoon
vegetable oil
- For the cannoli cream:
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1 cup
part skim ricotta cheese
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2 tablespoons
sugar
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1 teaspoon
vanilla
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1/3 cup
mini chocolate chips
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1/2 teaspoon
Cara Cara orange zest
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Butter and vegetable oil, for frying
Directions
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In a medium mixing bowl, whisk together all of the pancake ingredients until just combined, taking care not to over-mix.
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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.
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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.
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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.
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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.
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