Ingredients

for the pancakes:
• 1 cup all-purpose flour
• 2 cups milk
• 1/2 cup Marsala wine
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1 tbsp granulated sugar
• 3 large eggs
for the filling:
• 1 cup part-skim ricotta, drained overnight in the fridge in a strainer lined with cheesecloth
• 1/2 tsp ground cinnamon
• 1 tsp pure vanilla extract
• 1 to 2 tsp freshly grated orange zest + more to garnish
• 1/3 cup confectioners' sugar, sifted
• 1/3 cup roasted pistachios, chopped + more to garnish

Instructions

for the pancakes:
1. In a blender, whiz together all of the ingredients until combined. The batter should appear much thinner than traditional pancake batter.
2. Heat a skillet over medium heat. Spray it with nonstick spray and pour in enough of the batter to coat the bottom of the pan. Tilt the pan around to evenly coat. Cook for about 4 minutes then flip and cook for another minute or so. The pancakes should be lightly browned. (The batter has a tendency to settle, so before you pour a new pancake, turn the blender on for a couple seconds.)
   for the filling:
3. Stir all of the ingredients together in a bowl.
4. Scoop some of the filling into the center of each pancake and carefully roll up.
5. Garnish with more orange zest and pistachios.

Notes