Holy Cannoli Pancakes

Place maple syrup, orange zest strips, and 2 TBSP butter in a small microwave-safe bowl; cover with plastic wrap. Microwave until butter is melted, 45-60 seconds. Carefully uncover and stir to combine. Set aside.

In a medium bowl, whisk together ricotta, honey, half the crème fraîche (you’ll use the rest in the next step), and orange zest until smooth and fluffy, about 30 seconds. Set aside.

Place 2 TBSP butter in a large microwave-safe bowl. Microwave until melted, 45-60 seconds. Whisk in milk, eggs, remaining crème fraîche, ¼ cup sugar, and a pinch of salt until well combined. Whisk in tempura batter mix one packet at a time, continuing to whisk until no dry patches remain and batter is mostly smooth. TIP: Be sure to leave a few lumps—that ensures the pancakes are fluffy! Gently stir in ½ cup chocolate baking bits (save the rest for serving)

Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. (TIP: Use butter instead of oil for richer pancakes.) Once pan is hot, add ¼-cup scoops of batter. Cook until bubbles form on tops of pancakes, 1-2 minutes. Flip and cook until golden, 30-60 seconds more (lower heat if pancakes begin to brown too quickly). Transfer to a plate. TIP: To keep your pancakes warm, transfer to a baking sheet as you make them and place in preheated oven until ready to serve. Repeat process with remaining batter, adding more oil between batches if needed. TIP: For quicker cooking, use two nonstick pans (or a griddle if you have one).