Description
Fluffy pancakes with all the great tastes of fall.
Ingredients
- 1-¼ cup All-purpose Flour
- 2 Tablespoons Brown Sugar
- 2 teaspoons Baking Powder
- ¼ teaspoons Salt
- 1 teaspoon Ground Cinnamon
- ¼ teaspoons Nutmeg
- 1 dash Ginger
- ½ cups Milk
- ½ cups Pumpkin Puree
- ½ cups Ricotta
- 1 whole Large Egg
Preparation
1. Combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine.
2. Mix together the milk, pumpkin puree, ricotta, and egg in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combined. (The batter may still have a few lumps—that is okay.)
3. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Flip when bubbles begin to form on the top surface and cook the second side until golden brown, a couple minutes more.
4. Serve with cinnamon powdered sugar or syrup.
