Maggiano’s Little Italy is hosting its 16th annual Eat-A-Dish for Make-A-Wish campaign. $1 from every chef-featured menu item will be
donated to Make-A-Wish through Aug. 7. Executive Chef Brandon Christie joined Tampa Bay’s Morning Blend to demonstrate how to make Maggiano’s decadent, cheffeatured Chocolate Cannoli Pancakes at home! For more information on the Eat-A-Dish
campaign, visit www.maggianos.com/make-a-wish-2019.
Maggiano’s Chocolate Cannoli Pancakes
All Purpose Flour- 30 oz Scaled
Baking Powder- 3 Tbsp + 1 tsp
Sugar, Granulated - 8 oz Scaled
Cocoa Powder- 4 oz Scaled
Chocolate Chips, Semi-Sweet- 6 oz Scaled
Kosher Salt- 2 tsp
Milk, Whole - 20 oz Volume
Buttermilk - 20 oz Volume
Whole Eggs – 3 each
Canola Oil - 3 oz Volume
1. In a mixing bowl, add flour, baking powder, sugar, cocoa powder, chocolate chips and salt. Mix until incorporated.
2. In a separate mixing bowl, add milk, buttermilk, eggs, and oil. Mix until incorporated.
3. Add flour mixture into buttermilk mixture and mix until batter is just incorporated. Some small lumps are acceptable
1 oz Volume- Canola Oil
12 oz Volume- Chocolate Chocolate Chip Pancake Batter
4 oz Volume -White Chocolate Cannoli Filling
3 oz Volume Whipped Cream
2 oz Volume Hot Fudge Sauce
1 Tbsp Pistachios, Candied and Chopped
1 Tbsp Powdered Sugar
Place Canola Oil on a cleaned 400°F flat top. Place 3 each
4 oz volume Chocolate Chocolate Chip Pancake Batter scoops on heated anola Oil. When pancakes start to bubble and bottom has a golden brown color, approximately 2 minutes, flip over and continue to cook until pancakes are golden brown on both sides, approximately 2 minutes. Stack pancakes in center of plate. Place White Chocolate Cannoli Filling alternating with pancakes, filling, pancake, filling, pancake. place Whipped Cream centered on Pancakes. Drizzle warm Hot Fudge Sauce in zig zag pattern over whipped cream and pancakes.
Garnish with Pistachios and Powdered Sugar.