Mascarpone Cannoli Pancakes Recipe

Mascarpone Cannoli Pancakes Recipe Instructions

• 4 oz. whole milk ricotta cheese, drained
• 4 oz. mascarpone cheese
• 3 oz. heavy cream
• 1 teaspoon vanilla extract
• 1 cup sugar
• Pinch of salt
• 2/3 cup bittersweet chocolate chips
• 1/2 cup pistachios
• 2 tbsp. confectioner's sugar

• 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

• 2 cups Fresh berries
• Bunch of fresh mint

1. Put ricotta and mascarpone cheeses in a bowl and whip with a hand blender.
2. Place the cream in a medium bowl and whip until stuff.
3. With a rubber spatula, mix the whipped cream with the cheeses, vanilla, sugar, and salt.
4. Gently add 2/3 cup chocolate chips and ¼ cup toasted pistachios roughly chopped. Keep covered in the refrigerator.
5. 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.
6. Whip egg whites until stiff and slowly add to the prepared batter. Cover and keep in the fridge for 30 minutes.
7. 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.
8. 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.