Ingredients
Cannoli Filling
- 8 ounces whole milk ricotta cheese, drained and dried
- 8 ounces mascarpone cheese, softened
- 1 teaspoon vanilla extract or Grand Marnier
- 1 1/2 cups powdered sugar
- 1/4 teaspoon fine sea salt
- 3/4 cup chocolate chips
Pancakes
- 2 eggs
- 2 cups buttermilk
- 4 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- Cooking spray or butter for the griddle
Garnishes
- Powdered sugar, for dusting
- Mint leaves
- Additional chocolate chips
- Fresh raspberries
Instructions
- Prepare the Cannoli Filling: In a stand mixer fitted with the whisk attachment or a large mixing bowl using an electric mixer, beat the softened mascarpone cheese until light and fluffy. Add the drained and dried ricotta cheese and whisk until fully combined, about 2-3 minutes. Mix in vanilla extract or Grand Marnier, then gradually add powdered sugar, combining well. Gently fold in chocolate chips. Refrigerate the filling until ready to assemble with pancakes.
- Make Pancake Batter: In a large bowl, whisk the eggs until light and fluffy. Add buttermilk, melted butter, and vanilla extract, whisking until the mixture is smooth. In a separate bowl, combine the flour, sugar, baking powder, baking soda, and sea salt by whisking together evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. The batter should be slightly lumpy—avoid overmixing to keep pancakes tender.
- Heat the Cooking Surface: Preheat a griddle to 350°F or heat a medium skillet over medium heat. Lightly grease the surface with cooking spray or butter to prevent sticking.
- Cook the Pancakes: Pour the pancake batter onto the heated griddle or skillet, aiming for about 8-inch diameter pancakes if you plan to fold them with filling, or smaller sizes to stack later. Cook pancakes until bubbles form on the surface, then flip and cook the other side until golden and cooked through. Repeat with remaining batter.
- Assemble and Serve: Remove the cannoli filling from the refrigerator. Top the pancakes with the filling, or fold the pancakes over the filling as shown in the picture, or create stacks layering pancakes with filling between each. Garnish with powdered sugar, chocolate chips, fresh raspberries, and mint leaves. Optionally drizzle with Dutch Honey syrup, though the sweet filling can replace syrup.
- Enjoy and Share: Serve immediately and invite feedback from guests or readers who try this decadent twist on pancakes inspired by classic Italian cannoli flavors.
Notes
- Drain and dry ricotta cheese well to avoid excess moisture affecting the filling texture.
- Do not overmix the pancake batter to keep pancakes fluffy and tender.
- Adjust pancake size based on your preferred serving style—folded large pancakes or stacked smaller pancakes with filling.
- Refrigerate the cannoli filling until pancakes are cooked to maintain firmness for easy spreading or folding.
- Optional garnishes like mint leaves and fresh raspberries add fresh contrast to the rich filling.
- Use cooking spray or butter to grease the griddle or skillet to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
