Fluffy Cannoli Pancakes

Pancake “shells”: Heat up a non-stick pan over medium heat or to 375°F/190°C and grease it. Stir the pancake mix and the milk inside a bowl with a whisk or a fork.

Stir the pancake mix and the milk inside a bowl with a whisk or a fork. Pour as much as needed (depending on the size of the pancake you want, I used approx. 2.5 oz per each pancake) on the hot pan with a spoon or ladle.

Cook for approx. 1 minute per each side or until the upper side starts bubbling. Once cooked, let the pancake rest (not stacked) on a plate with a towel on top for 5 to 10 minutes max. NOTE: This step is very important as this will steam the pancakes through their own heat allowing to be more flexible to roll them up.

Roll up the pancakes with plastic wrap around them. When rolling up just make the opposite edges touch (not overlap), this will determine the size of your cannoli. let rest in the fridge for at least a couple of hours.

Filling: Mix ricotta cheese and sugar inside a bowl. Once smooth, pour into a piping bag with a tip of your choice, and let rest in the fridge while we prepare the rest.

Honey base: Pour honey and water into a small saucepan and cook for at least 10 minutes.

To assemble: Pour a little bit of the honey mixture onto the base of a plate. Unwrap the pancakes very gently and fill them up with the ricotta filling. Place the filled cannoli on the plate with honey.

Decorate with the rest of the ingredients. (chili seasoned pistachio, chocolate chips, and orange segments)

(Optional)Honeycomb caramel: This honeycomb will foam up and increase its size up to 50 times (approximately) the volume of the initial ingredients combined, so prepare a large bowl with parchment paper in it. This is where you will pour your foamed up mixture. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared. Once completely melted, turn up the heat a little and simmer until you have an amber colored caramel (this won’t take long), then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture will start foaming. Scrape into the bowl with parchment paper and let sit at room temperature for at least 3 hours. Be extremely careful when pouring as the caramel will be burning hot and can easily cause blisters if in contact with our skin. once it is hard, just brake into pieces of your desired size.