Description
Cannoli Stuffed Pancake Rolls are soft, golden pancakes filled with a sweet ricotta cannoli cream and mini chocolate chips, then rolled up and dusted with powdered sugar for a breakfast-dessert fusion everyone will love.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup whole milk ricotta cheese
- 4 oz mascarpone cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
- 1/3 cup mini chocolate chips
- 1 tablespoon orange zest (optional)
- Powdered sugar for garnish
- Chocolate syrup for drizzling (optional)
Instructions
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract.
- Add wet ingredients to dry ingredients and stir until just combined.
- Heat a lightly greased nonstick skillet over medium heat.
- Pour a thin layer of batter into the skillet to form large, crepe-like pancakes.
- Cook for 1-2 minutes per side until lightly golden. Repeat with remaining batter.
- In a mixing bowl, combine ricotta, mascarpone, powdered sugar, vanilla extract, and orange zest if using.
- Fold in mini chocolate chips.
- Spread a layer of cannoli filling over each pancake.
- Roll each pancake tightly into a log.
- Arrange on a serving platter and dust with powdered sugar.
- Drizzle with chocolate syrup if desired and serve immediately.
Notes
- Drain ricotta well to prevent the filling from becoming watery.
- Allow pancakes to cool slightly before filling.
- Mini chocolate chips distribute more evenly throughout the filling.
- Pistachios can be added for traditional cannoli flavor.
- Best served fresh, but filling can be prepared up to a day ahead.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian-American