Cannoli Pancakes

Prepare the Pancake Batter:

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, whisk together the milk, ricotta cheese, eggs, vanilla extract, and orange zest.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay.

Cook the Pancakes:

Heat a lightly greased skillet or griddle over medium heat.

Pour about 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface of the pancake and the edges look set, then flip and cook until golden brown on the other side. Repeat with the remaining batter.

Make the Cannoli Filling:

In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, mini chocolate chips, and orange zest. Stir until well combined.

Assemble and Serve:

Spread a generous amount of the cannoli filling between each pancake layer.

Stack the filled pancakes on a serving plate.

Dust with powdered sugar and serve with maple syrup on the side.

Calories: Approximately 240 kcal per serving | Servings: 4