Pumpkin Spiced Ricotta Pancakes
I couldn't let Thanksgiving slip by without sharing my favorite Pumpkin Spiced Ricotta Pancakes. I put an Italian spin on an American favorite and this is what I came up with! They are moist, fluffy and packed with fall flavor! Top with a dollap of pumpkin spiced whipped cream and a few cracked, toasted pecans and your day is bound to start off on the right foot!
Yield: 6 people
Materials
- 1 1/2 cups flour
- 2 tbspn sugar
- 1 tspn salt
- 2 Tbspn baking powder
- 1 1/2 cup milk
- 3 eggs separated
- 1 tspn vanilla
- 1/3 cup ricotta cheese drained
- 1/2 cup pumpkin puree
- 3 dashes pumpkin spice
Instructions
- Note: This recipe requires three mixing bowls, one for the dry ingredients, one for the wet ingredients, and a third to beat the egg whites.
- To begin, preheat the griddle. Then, whisk the flour, sugar, salt and baking powder together in a large mixing bowl.
- Separate the eggs. Add the egg yolks into one mixing bowl and the egg whites into another.
- Beat the egg whites until you have soft peaks. You can tell the egg whites are done when they hold their shape when the beaters are lifted.
- Add the milk and vanilla to the wet ingredients.
- Stir the pumpkin puree, ricotta and pumpkin spice into the bowl with the rest of the wet ingredients.
- Add the wet ingredients to the dry ingredients and mix.
- Fold in the egg whites. Be careful not to over mix, or the pancakes will lose their light, fluffy texture.
- Butter the griddle.
- Pour batter onto griddle and cook about two minutes, or until bubbles begin to form on the top and then flip.
- Cook for another two minutes, or until golden brown and transfer to an oven safe dish.
- Keep warm in the oven until ready to serve.
- Stack pancakes, adding a pat of butter in between each layer. Serve with vanilla or pumpkin spiced whip cream, and a drizzle of maple syrup, and toasted pecans if you want a bit of a crunch.
