Cannoli Pancakes


Why not use cannoli filling to stuff pancakes!? Whether you want to use the filling as a spread, filling, or dip, you will not be disappointed! I used my ricotta pancake recipe to make a few short stacks, then used the remaining batter in my ebleskiver pan to create Danish “pancake” snacks. I decided to use half of the batter with this pan because it creates a sphere type pancake that allows you to easily stuff with a filling. So once the thought of cannoli filling INSIDE a pancake popped into my head, I had to make these too. If you have one of these pans, give it a try! I love the ebleskiver batter recipe that came with the pan and use it often. If you don’t have that available, a simple pancake batter will work just fine, or use my ricotta pancake recipe below. Have fun and enjoy!

Ingredients

Ricotta Lemon Pancakes:

  • 2 cups all purpose flour

  • 1/4 cup granulated sugar

  • 1 1/2 tsp baking soda

  • 3/4 tsp baking powder

  • 3/4 tsp salt

  • 2 large eggs

  • 1 1/2 cup whole milk

  • 1 cup whole milk ricotta cheese

  • 1 teaspoon Madagascar vanilla bean paste

  • 1 lemon (zest and juice)

  • butter for pan/griddle

Cannoli filling:

  • 2 cups whole milk ricotta cheese

  • 1/2 tsp. vanilla extract

  • 3/4 cup powdered sugar

  • lemon zest of one lemon

  • Mini chocolate chips for a topping or mix in

  • Few sprinkles of ground cinnamon

Instructions

Pancakes:

  1. In a large mixing bowl, whisk together: flour, sugar, baking soda, baking powder and salt.

  2. In another mixing bowl, lightly whisk eggs. Add milk, ricotta, and vanilla. Beat well until combined.

  3. Pour the wet mixture into the dry mix and stir until combined. Zest the lemon into the mix, then cut the lemon and squeeze all of its juice into the pancake mix, and gently fold in until combined. Try not to over mix the batter.

  4. Heat a large pan or griddle on medium heat. Once hot, add some butter to coat the pan. Use a ladle or a measuring cup to add about 1/3 cups of batter onto your pan.

  5. Cook for a few minutes, until batter starts to bubble, then flip. Cook another few minutes, and once each side is golden, transfer to a plate and keep warm until ready to serve.

  6. Continue until you have used up all the batter. You can preheat the oven to 200 and keep pancakes on a baking sheet to keep warm until you are ready to serve them all.

Cannoli Filling:

  1. In a mixing bowl, whisk the ricotta cheese, then sift in powdered sugar, add the vanilla extract and cinnamon.

  2. Stir in the lemon zest. Optional- stir in chocolate chips (or keep as a topping for the end). Keep refrigerated until you need it. Fill or spread onto each pancake.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade

BreakfastDanielle SimoneComment