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.
Ingredients
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
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