The pancake roll has officially become one of my absolute favorite desserts. Maybe it’s because I love pancakes, or maybe it’s because, as a good Sicilian, I used ricotta cream with chocolate chips as a filling. I swear, I couldn’t stop eating this dessert. A while ago, I made the baked pancake, and this time, I thought of making a similar base but filling it to create a truly delicious roll. Fragrant, very soft, and with a super creamy filling, this pancake roll will win you over at first bite. It’s perfect for breakfast, a snack, or at the end of a meal, also great for Christmas and New Year’s Eve parties! And what a wonder to watch it puff up during cooking! Of course, you can fill it with the filling you prefer, other creams, Nutella, jam, custard, mascarpone cream, or tiramisu cream, and so on. In any case, I’m more than sure you’ll love it!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: pan approximately 15×12 inches
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups milk (warm)
- 1 1/2 cups all-purpose flour
- 2 tbsp butter
- 2 tbsp sugar
- 4 eggs
- 1 pinch salt
- to taste vanilla
- to taste powdered sugar
- 1 1/2 cups ricotta
- 1/4 cup sugar
- 1/4 cup chocolate chips
- to taste vanilla
Steps
The pancake roll is very simple and quick to prepare. First, put the milk, eggs, sugar, melted butter, and vanilla in a bowl, and mix with a hand whisk or a fork.
Add the flour and mix again, being careful to prevent lumps. Transfer the batter to a pan lined with parchment paper and bake in a preheated oven at 392°F for 20/25 minutes. You’ll see how wonderful it will be when it rises during baking!
Meanwhile, prepare the ricotta cream by mixing well-drained ricotta with sugar and vanilla, then incorporating the chocolate chips. You can use a fork, as I did if you want a more “rustic” cream, or use an electric beater or strainer for a smoother and creamier texture.
Then, take out the pancake and carefully flip it, spread ricotta cream and chocolate chips all over, and roll it up using the parchment paper underneath for help.
Finish the pancake roll with a dusting of powdered sugar, slice it, and serve.
Advice:
The pancake roll keeps in the fridge for 3/4 days. You can fill it with your preferred filling. Instead of milk, you can use plant-based milk. If you prefer, you can substitute the butter with oil, but with butter, it will definitely be more delicious, soft, and fluffy.
More pancake recipes HERE
