Fluffy buttermilk cannoli pancakes are stuffed with a sweet mascarpone and ricotta cheese filling and topped with chocolate chips- the perfect family breakfast!
Drain the ricotta cheese. Place the ricotta cheese in a fine mesh strainer over a bowl and put it in the fridge overnight to drain. Remove the ricotta from the strainer, and place it in cheesecloth. Squeeze the cheesecloth to remove excess liquid. Place the ricotta cheese in between paper towels and use a rolling pin to dry the ricotta.
Make the cannoli filling. Combine the ricotta cheese and mascarpone cheese in a mixing bowl, then whip until it is light and fluffy using the electric hand mixer. Add the sugar, salt, and vanilla extract to the bowl and whisk until the mixture is light and fluffy. Allow it to come to room temperature.
Make the pancakes. Combine the all purpose flour, baking soda, baking powder, salt, and sugar to a bowl. Combine the eggs, melted butter, buttermilk, milk, and vanilla in a separate bowl and whisk to combine. Add the flour mixture to the egg mixture, then stir until it is just combined. The batter will be lumpy but there should not be any flour streaks. Allow the batter to rest for 10 minutes.
Make the pancakes. Heat a medium-sized no stick pan over medium heat. Place 1/2 cup of batter in the pan once its hot and use a spoon to smooth the top to make a perfect circle. Allow each side to cook for 2-3 minutes until golden brown. Remove from the pan and place on a plate or put in the oven at 225 degrees to keep warm.
Stuff the pancakes. Place 1/4 cup of the cannoli filling in the center of the pancake. Roll the pancake, then place seam down on individual plates.
Serve. Top the cannoli stuffed pancakes with more chocolate chips, powdered sugar, or whipped cream. Mangia!