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Author Notes: I've been obsessed with finding that pancake that is so delicate on the palate it's practically a cloud. I prefer the ricotta versions that are lighter than air, and lack the doughiness of most pancakes out there. Combining it with pumpkin is not only season appropriate, but is also the perfect match for some nice Grade B maple syrup. —sassyradish
- 7 tablespoons butter
- 1/3 cup whole milk
- 1 cup buttermilk
- 3 large eggs
- 1 1/4 cups flour
- 1 tablespoon sugar
- 1 teaspoon sugar
- 2 1/2 tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup pumpkin puree
- 1/3 cup ricotta cheese
- 1 dash cinnamon
- In a saucepan over medium-low heat, heat the butter, milk and buttermilk until butter melts. Set aside until lukewarm. Beat the eggs in a medium bowl. Slowly pour ½ cup of he warm dairy mixture into the eggs while stirring. Stir in the remaining milk mixture.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Pour the egg mixture into the flour mixture, a little at a time, stirring slowly, just until the dry ingredients are moistened. The batter should be lumpy and will start to bubble. Quickly stir in vanilla.
- Stir the butter, the pumpkin puree and ricotta. Stir well. Add cinnamon and stir until mixed in.
- Clean the griddle by wiping an oily cloth over it and set it over moderate heat. (It’s hot enough when a drop of water bounces off the surface.) Gently oil the griddle. Just before you drop the batter, run cold butter across the area where you are doing to cook. When the butter bubbles, drop the batter in 4-inch circles and immediately raise the heat to medium high. Cook, adjusting the heat so as not to burn the pancakes until bubbles appear all over, 1-3 minutes. Using a think, clean spatula, quickly turn the pancakes and gently tap to make them uniform in thickness. Lower the heat and cook until the second side is golden, about 2 minutes more.
- Serve with warm maple syrup.
- This recipe was entered in the contest for Your Best Pancakes