Description
Sicilian-inspired cannoli pancakes combine classic Italian dessert flavors with breakfast comfort. Ricotta-filled pancakes drizzled with chocolate and pistachios offer a delightful morning indulgence you’ll savor with each luxurious bite.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups flour (600 milliliters)
- 1 ½ cups milk (360 milliliters)
- 4 eggs
- 16 ounces (454 grams) whole milk ricotta, strained
- 1 ¼ cups mini chocolate chips (300 milliliters)
Flavoring and Sweeteners:
- ⅓ cup powdered sugar (80 milliliters)
- 2 ½ teaspoons vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon salt
Leavening Agents:
- 2 teaspoons baking powder
Cannoli Filling:
- 8 ounces (227 grams) ricotta cheese, strained
- ¼ cup powdered sugar (60 milliliters)
- ½ teaspoon vanilla extract
- Mini chocolate chips, as desired
- Optional: chocolate drizzle for topping
Instructions
- Prepare ricotta by wrapping it in a paper towel and gently pressing out excess moisture, allowing it to rest for 20 minutes.
- Create a silky batter by whisking together milk, eggs, vanilla extract, and the prepared ricotta in a large measuring cup until smooth and well-integrated.
- In a separate medium bowl, thoroughly blend all dry ingredients to ensure even distribution of flour and leavening agents.
- Gradually pour the wet mixture into the dry ingredients, stirring gently to combine without overmixing. Delicately fold in chocolate chips to preserve their integrity.
- Craft the cannoli filling by straining ricotta to remove additional moisture, then whipping it with powdered sugar and vanilla until light and creamy.
- Incorporate chocolate chips into the filling, ensuring even distribution. Transfer to a piping bag or sealed container and refrigerate to maintain texture.
- Heat a lightly greased pan over medium temperature, creating an ideal cooking surface for golden pancakes.
- Pour approximately 1/3 cup of batter for each pancake, cooking until bubbles form on the surface, then flip and cook the opposite side to a beautiful golden brown.
- Assemble the dish by stacking pancakes and generously piping the chilled cannoli filling between layers.
- Enhance the presentation with an optional decadent chocolate drizzle, creating a visually stunning and indulgent dessert.
Notes
- Strain ricotta thoroughly to remove excess moisture, ensuring a creamy and light pancake and filling texture.
- Prepare cannoli filling ahead of time and refrigerate, allowing flavors to meld and stabilize before serving.
- Use a 1/3 cup measuring cup for consistent pancake size and even cooking throughout the batch.
- Whisk wet ingredients vigorously to create a smooth, lump-free batter that guarantees tender pancakes.
- Fold chocolate chips gently into both pancake batter and cannoli filling to distribute evenly without deflating the mixture.
- Cook pancakes on medium heat for 2-3 minutes per side to achieve golden-brown edges and fluffy interior.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Desserts
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 370
- Sugar: 18 g
- Sodium: 300 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 120 mg