Gluten-Free Cannoli Pancakes with Sweet Ricotta Filling

Instructions

1. 1In a large bowl, whisk together the 1 cup Gluten-Free All-Purpose Flour Blend, 2 tablespoons Sugar, 2 teaspoons Baking Powder, and 1/4 teaspoon Salt until well combined.
2. 2In a separate medium bowl, whisk together the 1 large Egg, 1 cup Milk, and 2 tablespoons Melted Butter until smooth.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Stir gently with a whisk or spoon until just combined. Be careful not to overmix; a few small lumps are okay.
4. 4Heat a lightly oiled griddle or frying pan over medium heat, around 175°C.
5. 5For each pancake, pour 1/4 cup of batter onto the hot griddle. Cook for 2 to 3 minutes on the first side, until bubbles appear on the surface and the edges look set.
6. 6Carefully flip the pancakes and cook for another 2 to 3 minutes on the second side, until golden brown and cooked through.
7. 7While the pancakes are cooking, prepare the filling: In a medium bowl, combine the 1 cup Ricotta Cheese, 1/4 cup Powdered Sugar, and 1/2 teaspoon Vanilla Extract. Stir until the mixture is smooth and creamy.
8. 8To assemble, take one cooked pancake, spread a generous amount of the sweet ricotta filling onto it, and top with a second pancake. Dust the assembled pancake with 1 tablespoon Cocoa Powder and sprinkle with 2 tablespoons Mini Chocolate Chips.

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