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Writer's pictureJulie Barnes

Cannoli Pancakes


We have the most amazing brunch place right down the street. I mean truly the creme de la creme of all breakfast joints. I typically lean savory when out to brunch. Perhaps a benedict or egg skillet. But at this restaurant in particular, you'd be amiss if you skipped out on the pancakes.


More often than not, pancakes are somewhat subpar in comparison to all of the other delightful breakfast treats. At least in my opinion. But the pancakes at this place - holy Moses! Bring on all the fun and inventive pancakes. You've got your classic Blueberry and Chocolate Chip, for sure. But then you've got Pineapple Upside-Down, Blueberry Danish and Sweet Potato Pancakes. You can't go wrong!


Stealing some pancake inspiration, I decided I'd mash-up one of my favorite desserts. And thus, the Cannoli Pancake was born! These pancakes are light and fluffy - thank you whipped egg whites - and teeming with lemony ricotta cream. A sprinkle of chocolate chips and chopped pistachios completes this pretty little picture.


Cannoli Pancakes


Ingredients

For the cannoli cream

· ½ cup cream

· ½ cup ricotta cheese

· ¼ cup powdered sugar

· 1 tsp vanilla extract

· Zest of ½ lemon

· 1/8 tsp cinnamon


For the pancakes

· 2 eggs, separated

· 2 tbsp sugar

· 1 ¾ cup buttermilk

· 2 tsp vanilla extract

· ½ tsp almond extract

· 2 1/3 cup flour

· 1 tsp salt

· 1 tsp baking powder

· ½ tsp baking soda

· 1/3 cup milk

· 1/3 cup mini chocolate chips

· 1/3 cup pistachios, chopped

· cinnamon


For the cannoli cream…whip the cream until stiff peaks form using either a hand mixer or stand mixer. Add the ricotta cheese and continue to whip until combined. Blend in the powdered sugar, vanilla, lemon zest, and cinnamon. Chill until ready to serve.


For the pancakes… whip the eggs whites until stiff peaks form. Whip in the sugar until the egg whites are glossy. Set aside.


In a large measuring cup, whisk together the buttermilk, extracts, and egg yolks.


In a large bowl, whisk together flour, salt, baking powder, and baking soda. Whisk in the buttermilk mixture. Gradually stir in the milk until the pancake batter is smooth and pourable. Reserve milk if batter is becoming too thin. Gently fold in the whipped egg whites until thoroughly mixed into the pancake batter.


Heat a non-stick griddle or skillet over medium low heat. Lightly grease with butter. Dollop pancake batter onto the skillet using a 1/3 cup measure. Cook pancakes on one side for 2-3 minutes until bubbles begin to form on the surface and the bottoms are golden brown. Flip and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.


Top the pancakes with large dollops of cannoli cream, mini chocolate chips, pistachios, and a sprinkle of cinnamon. Serve with chocolate sauce or maple syrup if desired.


Makes 12 4-in pancakes



Gluten Free Friendly! I had greatest success with King Arthur’s gluten free flour blend.


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