cannoli pancakes

Cannoli Pancakes

Breakfast cannoli is a new-to-me idea but man I’m love these cannoli pancakes! One of my new favorite fun pancake recipes!

Ingredients:

8 ounces whole milk ricotta cheese , drained and dried*
8 ounces mascarpone cheese , softened
1 teaspoon vanilla or grand marnier
1 1/2 cups powdered sugar
1/4 teaspoon fine sea salt
3/4 cup chocolate chips
2 eggs
2 cups buttermilk
4 tablespoons butter , melted
1/2 teaspoon vanilla
2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
cooking spray or butter , for the griddle

Direction

In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with an electric mixer using the whisk attachment, beat mascarpone until light and fluffy.
Add dry ricotta cheese, whisking until fully combined, approximately 2-3 minutes.
Add vanilla, combining well, and then powdered sugar.
Fold in chocolate chips.
Refrigerate until after you make the pancakes.
In a large mixing bowl, whisk eggs until light and fluffy. Add buttermilk, melted butter and vanilla, whisking until combined.
In a separate mixing bowl, whisk together flour, sugar, baking powder, baking soda and fine sea salt.
Gradually add dry ingredients to wet ingredients until just combined. Do not overmix. Batter will be lumpy.
Heat griddle to 350 degrees or heat a medium skillet over medium heat.
Grease well and pour in pancake batter. Size is really up to you, however if you want to fold your cannoli pancakes like I did in the picture, aim for a diameter of about 8 inches. You can also make smaller pancakes and stack them with filling between each layer.
Wait until you start to see the batter bubble, then flip.
Continue with all pancake batter.
Remove cannoli filling from the fridge. Top pancakes, fold pancakes or layer pancakes with cannoli filling.
Garnish with your choice of powdered sugar, chocolate chips, fresh raspberries or mint leaves. You can also use Dutch Honey syrup, but the filling is sweet and takes the place of syrup.
If you’ve tried this recipe, come back and let us know how it went!

Rice Noodle Salad Bowls with Grilled Lemongrass Chicken

Like rice paper rolls and banh mi sandwiches, rice-noodle salad bowls—often categorized at restaurants as rice vermicelli bowls or bun (“boon”, the name of the noodles in Vietnamese)—can feature many wonderful things, like grilled lemongrass chicken skewers. To make Vietnamese rice-noodle salad bowls, simply layer the ingredients in a bowl and let diners dress and mix up their own at the table. The vegetables provide refreshing crunch and herbal pungency, the noodles carry flavor, and the main feature and toppings are up to you. Grilled chicken skewers are the highlight here. Nuoc cham unites things with its Viet imprint.