Ingredients for Pancakes Filled With Ricotta And Toblerone
- Milk
- Eggs
- All Purpose Flour
- 2 tbsp powdered sugar
- Salt
- Butter
- Ricotta Cheese
- Heavy Cream
- 1 tsp vanilla extract
- Toblerone Chocolate Bars
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How to Make Pancakes Filled With Ricotta And Toblerone
- **Make the Pancakes:** In a blender, combine 1 ½ cups all-purpose flour, 2 tbsp sugar, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 ¼ cups milk, 1 large egg, and 2 tbsp melted butter. Blend until smooth and creamy.
- **Cook the Pancakes:** Heat a lightly oiled 7-inch non-stick skillet over medium heat. Pour ¼ cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- **Keep Pancakes Warm:** Stack the cooked pancakes on a plate and cover loosely with aluminum foil to prevent drying.
- **Prepare the Ricotta Filling:** In a medium bowl, whisk together 15 oz ricotta cheese, ¼ cup heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract until smooth and creamy.
- **Add the Toblerone:** Gently fold in 3 oz finely chopped Toblerone chocolate using a spatula.
- **Assemble the Pancakes:** Spread about 3 tablespoons of the ricotta filling onto each pancake. Roll the pancakes tightly.
- **Garnish & Serve:** Arrange the filled pancakes on a plate and garnish with a fresh fruit salad (strawberries, blueberries, and kiwi are recommended).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
78g
Fat
96g
Carbs
14g
