Description
Lightly sweetened and a little tangy, complemented by the flavors of chocolate and vanilla, making Saturday morning magic!
Ingredients
- FOR THE ORANGE VANILLA PANCAKES:
- 1 cup Whole Wheat Flour
- ¾ cups 1% Milk
- ½ cups Part-skim Ricotta Cheese
- 1 Tablespoon Sugar
- 2 teaspoons Baking Powder
- 1 whole Cara Cara Orange, Zest And Juice
- 1 whole Egg
- 1 teaspoon Vanilla
- ¼ teaspoons Salt
- Butter And Vegetable Oil, As Needed For Cooking
- FOR THE CANNOLI CREAM:
- 1 cup Part-skim Ricotta Cheese
- 2 Tablespoons Sugar
- 1 teaspoon Vanilla
- 1 cup Mini Chocolate Chips
- ½ teaspoons Cara Cara Orange Zest
Preparation
1. In a medium mixing bowl, whisk together all pancake ingredients (except butter and oil for cooking) until combined, taking care not to over-mix.
2. In a small mixing bowl, combine cannoli cream ingredients with a spoon and set aside.
3. Heat a skillet over medium heat. Give it a few minutes to get good and hot, so that pancakes can get a browned appearance. Add equal parts butter and vegetable oil to skillet so that it is lightly coated. The amount you add will depend on the size of your skillet.
4. Pour 1/4 cup batter onto skillet for each of the pancakes. Once you see bubbles developing on top of the pancake, it’s time to flip it. Once both sides are browned, remove from pan.
5. To serve, layer pancakes and cannoli cream. They’re delicious as-is, but feel free to add real maple syrup as desired.
