Cannoli Pancakes
This Italian inspired recipe takes the traditional pancake to a whole new delicious level. This delectably decadent but easy breakfast idea will bring big smiles to the little ones faces!
Ingredients
For the filling
250g ricotta
100ml whipped cream
4 tbsp. Siúcra Icing Sugar
½ tsp ground cinnamon
¼ tsp vanilla bean paste
2 tbsp. Marsala (or sherry)
2 lemons, zest only
2 tbsp. candied lemon peel
80g dark chocolate, chopped
For the pancakes
180g plain flour
¼ tsp salt
2 tbsp. Siúcra Caster Sugar
1 egg
250ml milk
2 to 3 tbsp water, if batter is too thick
Butter & sunflower oil, for frying
Siúcra Icing Sugar, to dust
Melted chocolate, to decorate
Instructions
To prepare the filling
1. Whisk together the ricotta, cream and Siúcra Icing Sugar. Add the ground cinnamon, vanilla bean paste, Marsala and lemon zest.
2. Lightly fold in the candied lemon peel and chopped chocolate. Spoon into a piping bag without a nozzle and place in the fridge until the pancakes are ready to be assembled.
To make the pancakes
1. Place the flour, salt and Siúcra Caster Sugar into a bowl.
2. Whisk the egg and milk together in a jug and then pour it into the flour mix until a thin batter forms.
3. Pour this back into the jug as it will be easier to pour into the frying pan and leave the batter to settle for 10 minutes.
4. To cook the pancakes, heat the frying pan and add a little butter and oil. Pour some batter into the hot pan and swirl it around to form a circle. The pancakes should be small to represent the size of a cannoli (8-10cm) so choose a small frying pan.
5. Cook for about 1½ minutes until golden and then flip or lift over and cook for about another ½ minute.
6. Place on a clean plate continuing to make all the batter.
7. Place sheets of parchment paper in between the pancakes to prevent them from sticking and allow to cool.
To serve
1. Pipe the filling lengthways in the cooled pancakes and roll up, place the cannoli pancakes on a serving platter, dust with icing sugar and spoon over melted chocolate.
2. Serve immediately and enjoy!
Recipe supplied by Catherine Fulvio
Do you have any questions about our products and services?
Apple times
One of the last fruits of summer is the apple – delicious, juicy and healthy. And you can use it in so many ways. We not only have delicious recipes for cakes using fresh apples, but also suggestions so you can enjoy your apples for longer, such as apple jam and apple jelly.
Blackberry deluxe
Luxurious summer blackberries! Blackberries work really well in baked goods, smoothies, jams and juices. They also add a little luxury as a decoration and garnish. Blackberries ripen in late summer and early autumn.
Blueberries – the best berry in the forest
Blueberries are definitely the best berry in the forest. Blueberry season tends to start in July and can extend into autumn. Pick the blueberries in the forest and use in jam, cakes or pies.
Jams and Marmalades
It is easy and fun to make your own jam and marmalade. The sugar enhances the flavour of the fruit you are using and ensures a longer shelf-life for your masterpiece.
Preserved summer vegetables
Save a little bit of summer in a jar. Pickled summer vegetables extend the flavours of summer. Perfect with late barbecue parties. Follow the recipes and you will soon have a refrigerator full of home-made pickled summer vegetables!
