Description
Sicilian-inspired cannoli pancakes blend creamy ricotta filling with crisp pancake layers, creating a delightful breakfast fusion. Dessert-like flavors and textures invite you to savor this indulgent morning treat with friends and family.
Ingredients
Scale
- 16 oz (454 g) whole milk ricotta, strained
- 8 oz (227 g) ricotta cheese, strained
- 2 ½ cups flour (600 mL)
- 1 ½ cups milk (360 mL)
- 4 eggs
- 1 ¼ cups mini chocolate chips (300 mL)
- ⅓ cup powdered sugar (80 mL)
- ¼ cup powdered sugar (60 mL)
- 2 ½ tsps vanilla extract
- ½ tsp vanilla extract
- 2 tsps baking powder
- ½ tsp cinnamon
- ½ tsp salt
- Mini chocolate chips, as desired
- Optional: chocolate drizzle for topping
Instructions
- Ricotta Preparation: Wrap ricotta in paper towel and gently press out excess moisture, allowing it to rest for 20 minutes.
- Batter Creation: Whisk milk, eggs, vanilla extract, and ricotta in a measuring cup until smooth and well-integrated.
- Dry Ingredient Blend: Thoroughly mix dry ingredients in a medium bowl to ensure even distribution of flour and leavening agents.
- Batter Integration: Gradually combine wet and dry mixtures, folding gently to avoid overmixing. Delicately incorporate chocolate chips to preserve their structure.
- Cannoli Filling Development: Strain ricotta to remove additional moisture, then whip with powdered sugar and vanilla until light and creamy.
- Filling Finalization: Fold chocolate chips into the ricotta mixture, transfer to a piping bag, and refrigerate to maintain optimal texture.
- Pancake Cooking: Warm a lightly greased pan over medium heat, creating a perfect surface for golden pancakes. Pour batter to form pancakes, cooking until bubbles appear, then flip to achieve a uniform golden-brown color.
- Dish Assembly: Stack pancakes and pipe chilled cannoli filling between layers, creating a decadent multi-layered dessert.
- Final Presentation: Optionally drizzle with chocolate for an extra layer of indulgence, transforming the dish into a visually stunning culinary creation.
Notes
- Moisture Management: Carefully press ricotta with paper towels to prevent soggy pancakes and ensure a light, fluffy texture.
- Gentle Mixing Technique: Stir batter minimally to avoid tough, dense pancakes; lumps are okay and preserve tender consistency.
- Chocolate Chip Distribution: Fold chips gently to prevent breaking and create even sweet pockets throughout the pancake.
- Filling Preparation Tip: Strain and chill ricotta mixture beforehand to enhance flavor intensity and maintain optimal creamy smoothness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Desserts
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 410
- Sugar: 20 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 120 mg