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Cannoli pancakes

Cannoli pancakes


Inspired by an Italian dessert, these easy pancakes are filled with ricotta then topped with orange zest and dark chocolate.

  • Feeds 12 Feeds 12
  • Ready in 25 minutes

Each serving contains

  • Energy
    909kj 218kcal
  • Fat
    Med 18%
  • Saturates
    High 42%
  • Sugar
    Med 11%
  • Salt
    Low 3%

% of adult’s reference intake | Carbohydrates per serving : 19g

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Big Bag Option


  • 250g Co-op Italian ricotta
  • 300g Greek style natural yogurt
  • 125g Co-op plain flour
  • 1 large Co-op British free range egg, beaten
  • 1 tbsp Co-op British unsalted butter, melted, plus extra for greasing
  • 250ml Co-op semi-skimmed milk
  • 100g Co-op Italian mascarpone
  • 50g Fairtrade icing sugar, plus extra for dusting
  • Zest of 1 orange
  • 100g Co-op Irresistible Fairtrade
  • 70% cocoa dark chocolate, chopped


  1. Line a sieve with kitchen paper, tip in the ricotta and yogurt, place over a bowl to drain, then set aside.
  2. Put the flour in a bowl and make a well. Add the egg, butter and about a quarter of the milk. Mix, gradually drawing in the flour from the edges to form a smooth batter, adding more milk as needed. Pour in any remaining milk, along with 50ml water, stir well and set aside.
  3. In a bowl, combine the ricotta mixture with the mascarpone, sugar and most of the zest. Fold in the chocolate, saving 2 tbsp to garnish.
  4. Lightly grease a nonstick frying pan and set it over a medium heat. When hot, add just enough batter to cover the base, tilting the pan to give a thin, even layer. Cook for about 1 minute until the base is golden and the edges are crisp, then flip and cook the other side. Keep warm while you make the rest — about 11 more.
  5. Spoon or pipe the ricotta mixture down the middle of each pancake and roll up. Sprinkle with the extra chocolate, zest and icing sugar.