In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with an electric mixer using the whisk attachment, beat mascarpone until light and fluffy.
Add dry ricotta cheese, whisking until fully combined, approximately 2-3 minutes.
Add vanilla, combining well, and then powdered sugar.
Fold in chocolate chips.
Refrigerate until after you make the pancakes.
In a large mixing bowl, whisk eggs until light and fluffy. Add buttermilk, melted butter and vanilla, whisking until combined.
In a separate mixing bowl, whisk together flour, sugar, baking powder, baking soda and fine sea salt.
Gradually add dry ingredients to wet ingredients until just combined. Do not overmix. Batter will be lumpy.
Heat griddle to 350 degrees or heat a medium skillet over medium heat.
Grease well and pour in pancake batter. Size is really up to you, however if you want to fold your cannoli pancakes like I did in the picture, aim for a diameter of about 8 inches. You can also make smaller pancakes and stack them with filling between each layer.
Wait until you start to see the batter bubble, then flip.
Continue with all pancake batter.
Remove cannoli filling from the fridge. Top pancakes, fold pancakes or layer pancakes with cannoli filling.
Garnish with your choice of powdered sugar, chocolate chips, fresh raspberries or mint leaves. You can also use Dutch Honey syrup, but the filling is sweet and takes the place of syrup.
If you've tried this recipe, come back and let us know how it went!
*Dry out your ricotta well. Drain it in a fine mesh sieve lined with cheesecloth in the refrigerator, uncovered overnight. In the morning, wring it in the cheesecloth to push any more moisture out. Roll the dry ricotta on a few paper towels.