Cannoli Pancakes

Cannoli Pancakes: A Sweet Breakfast Delight

Indulge in the delightful fusion of classic Italian dessert and comforting breakfast with these Cannoli Pancakes. Perfect for a lazy weekend morning or when you’re looking to impress your guests at brunch, these pancakes blend the creamy richness of cannoli filling with the fluffy lightness of pancakes. Here’s how you can make your mornings a little sweeter.

Ingredients

For the Pancakes:

• 1 1/2 cup milk
• 4 eggs
• 2 1/2 tsp vanilla extract
• 16 oz. whole milk ricotta, strained
• 2 cup flour
• 1/3 cup powdered sugar
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 1/4 cups mini chocolate chips

For the Cannoli Filling:

• 8 oz. ricotta cheese, strained
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• Mini chocolate chips, as desired
• Optional: chocolate drizzle for topping

Directions

1. Prepare the Pancake Batter:
   • In a large measuring cup, combine the milk, eggs, vanilla extract, and strained ricotta. Whisk thoroughly until smooth.
   • Tip for the ricotta: Wrap it in a paper towel 20 minutes prior and pat it down to remove excess moisture.
   • In a medium bowl, mix together the flour, powdered sugar, baking powder, cinnamon, and salt.
   • Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Fold in the mini chocolate chips.
2. Make the Cannoli Filling:
   • Just like for the pancakes, strain the ricotta cheese for the filling, ensuring it’s free from excess moisture.
   • In a bowl, beat together the ricotta, powdered sugar, and vanilla extract. Fold in the mini chocolate chips. Transfer the filling to a piping bag or a sealed container and refrigerate until ready to use.
3. Cook the Pancakes:
   • Heat a greased pan over medium heat.
   • Pour 1/3 cup of the pancake batter into the pan for each pancake. Cook for about 2-3 minutes on each side or until golden brown.
4. Assemble and Serve:
   • Stack the cooked pancakes on a plate. Pipe the chilled cannoli filling on top of each pancake stack.
   • If desired, drizzle with chocolate sauce for an extra touch of decadence.

Nutritional Information

• Calories: 320 kcal per serving
• Servings: Makes 4 servings

Prep and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes

Enjoy these Cannoli Pancakes with a cup of freshly brewed coffee or a glass of cold milk. They’re not just breakfast, they’re a treat worthy of any special occasion! Whether it’s the sweetness of the chocolate chips or the creaminess of the ricotta filling, these pancakes are sure to make your day a little brighter.

Cannoli Pancakes

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• Author: Dulcia
• Total Time: 40 minutes
• Yield: 4 1x

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Description

Cannoli Pancakes offer a delightful twist on traditional breakfast fare, combining the rich, creamy taste of cannoli filling with the fluffy texture of pancakes. This recipe is a perfect blend of sweet and savory, making it an ideal choice for brunch or a special weekend breakfast.

The combination of strained ricotta, mini chocolate chips, and a hint of vanilla creates a decadent filling that complements the light, airy pancakes. Top with a drizzle of chocolate for an extra touch of indulgence. These pancakes are sure to impress both family and guests alike with their delicious flavor and beautiful presentation.

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Ingredients

Scale 1x2x3x

Pancake:

1 1/2 cup milk
4 eggs
2 1/2 tsp vanilla extract
16 oz. whole milk ricotta, strained
2 cup flour
1/3 cup powdered sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 1/4 mini chocolate chips
Cannoli Filling:

8 oz. ricotta cheese, strained
1/4 cup powdered sugar
1/2 tsp vanilla extract
Mini chocolate chips, as desired
Optional chocolate drizzle

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Instructions

In a large measuring cup, combine milk, eggs, vanilla extract, and strained whole milk ricotta. Whisk together.
For the ricotta, wrap it in a paper towel 20 minutes prior and pat it down until the moisture comes out.
Combine all dry ingredients in a medium bowl. Pour wet mixture into dry ingredients and combine. Fold in chocolate chips.
Before making the pancakes, prepare the cannoli filling and place it in the fridge. Strain your ricotta as you did for the pancake mix, then beat in powdered sugar and vanilla. Fold in chocolate chips until combined. Place in a piping bag or container in the fridge until ready.
Grease pan and cook pancakes for 2-3 minutes on each side. Use a 1/3 cup measuring cup to scoop pancake mix into the pan.
Stack pancakes, pipe cannoli filling on top, and add optional chocolate drizzle.

• Prep Time: 20 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 320 kcal