Holy Cannoli Pancakes
with Chocolate Chunks, Whipped Ricotta & Orange Maple Syrup | 4 Servings
Childhood. Little Italy. Every Sunday. What did we want for dessert? Cannoli! Crisp pastry piped full of sweetened ricotta and flavors like chocolate chip and orange zest. Now you don’t have to wait for Sunday night dinner! Our chefs (aka cannoli lovers) transformed that dream dessert into these sweet and fluffy orbs, drizzled with orange-maple syrup, dolloped with whipped, honey-kissed ricotta, and showered with chocolate chunks—ciao bella!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Orange
6 tablespoon
Maple Syrup
4 ounce
Ricotta Cheese
(Contains: Milk)
4 teaspoon
Honey
4 tablespoon
Crème Fraîche
(Contains: Milk)
6.75 ounce
Milk
(Contains: Milk)
2 unit
Eggs
(Contains: Eggs)
246 g
Tempura Batter
(Contains: Eggs, Milk, Wheat)
7 ounce
SkinnyDipped Semi-Sweet Baking Bits
(Contains: Milk, Soy)
Not included in your delivery
Salt
¼ cup
Sugar
1 teaspoon
Cooking Oil
4 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Instructions
Optional: Preheat oven to 200 degrees for warming pancakes later on. Wash and dry produce. Finely grate orange until you have ½ tsp zest; using a peeler, remove two strips of zest from remaining peel (save the zested orange in the refrigerator for another use).
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).
Remove and discard orange zest strips from maple syrup. Divide pancakes between plates; spoon whipped ricotta over top and drizzle with orange maple syrup. Garnish with as many remaining chocolate baking bits as you like.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.