Cannolis are awesome. Pancakes are awesome. Cannoli pancakes? The awesomest.
What? You don’t want to eat sweetened ricotta filled with pistachios and orange zest stuffed in thin, Swedish-style pancakes that have Marsala wine in the batter? Yep, there is wine in the batter—just like traditional cannoli shells. I almost drizzled a bunch of chocolate on top, too, but then I figured I couldn’t really call it breakfast anymore and it would have to be dessert #1…because we both know there would be a dessert #2 later…
These are super easy to make, but they take a bit of time since you pretty much have to make just one pancake at a time. (Or I suppose you could use multiple skillets? But that sounds like a mess and hassle.) But, it’s perfect if you’re cooking for a crowd because you can just serve them up as they’re done :)! Plus, you’ll win super brownie points (cannoli points?) with anyone you give these to because, I mean, they are cannolis and pancakes at once…
(By the way, these totally don’t need it, but I may have first-hand knowledge that there are also super tasty covered in maple syrup…)
1 cup part-skim ricotta, drained overnight in the fridge in a strainer lined with cheesecloth
1/2 tsp ground cinnamon
1 tsp pure vanilla extract
1 to 2 tsp freshly grated orange zest + more to garnish
1/3 cup confectioners' sugar, sifted
1/3 cup roasted pistachios, chopped + more to garnish
for the pancakes:
In a blender, whiz together all of the ingredients until combined. The batter should appear much thinner than traditional pancake batter.
Heat a skillet over medium heat. Spray it with nonstick spray and pour in enough of the batter to coat the bottom of the pan. Tilt the pan around to evenly coat. Cook for about 4 minutes then flip and cook for another minute or so. The pancakes should be lightly browned. (The batter has a tendency to settle, so before you pour a new pancake, turn the blender on for a couple seconds.)
for the filling:
Stir all of the ingredients together in a bowl.
Scoop some of the filling into the center of each pancake and carefully roll up.
Garnish with more orange zest and pistachios.
*You may not have enough filling for all of the pancakes, depending on the size of your pancakes and how much filling you use. Double the filling amount if you're worried.