Chocolate Chip Cannoli Pancakes Recipe
Chocolate Chip Cannoli Pancakes Recipe
These fluffy, creamy cannoli pancakes are our new breakfast addiction! It’s the perfect way to wake up, with a mascarpone and ricotta filling that’s light and decadent, with pistachio and chocolate chips to boot!
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Yield: About 6 Pancakes
Ingredients
For the Filling
4 oz. whole milk ricotta cheese, drained
4 oz. mascarpone cheese
3 oz. heavy cream
1 tsp. Vanilla Extract
1 cup sugar
Pinch of salt
2/3 cup bittersweet baking chocolate chips
1/2 cup pistachios
2 tbsp. confectioner’s sugar
For the Batter
- 2 cups all-purpose flour
- 1 tbsp. baking powder
- ½ tbsp. baking soda
- 2 egg yolks
- 1 cup whole milk
- ½ cup water
- 4 tbsp. plain Greek yogurt
- 2 tbsp. melted butter
- 1/2 tsp. sea salt
- 2 egg whites
- Cooking spray
For Garnish
- 2 cups Fresh berries
- Bunch of fresh mint
Directions
- Put ricotta and mascarpone cheeses in a bowl and whip with a hand blender.
- Place the cream in a medium bowl and whip until stuff.
- With a rubber spatula, mix the whipped cream with the cheeses, vanilla, sugar, and salt.
- Gently add 2/3 cup chocolate chips and ¼ cup toasted pistachios roughly chopped. Keep covered in the refrigerator.
- With a hand or stand mixer, mix the flour, baking powder, baking soda, egg yolks, milk, water, and yogurt. Add melted butter and salt, stir to mix, reserve.
- Whip egg whites until stiff and slowly add to the prepared batter. Cover and keep in the fridge for 30 minutes.
- Spray a nonstick pancake pan or griddle with cooking spray and heat on medium heat. When hot, pour pancake batter using a big spoon. Cook until golden, flip and cook on the other size. Continue cooking the pancakes until you finish the batter.
- Fill with the Mascarpone filling, fold in half, sprinkle with chocolate chips and toasted pistachios, confectioner’s dusting sugar, and garnish with berries and mint leaves
