Pumpkin Ricotta Pancakes and Ginger-Thyme Syrup
Pumpkin Ricotta Pancakes are lighter than regular pancakes and filled with fall flavors. The Ginger-Thyme syrup adds a wonderful flavor. Regular maple syrup can also be used.
Servings 4 2 5-inch pancakes + 1/4 cup syrup
Pumpkin Ricotta Pancakes
- 1 teaspoons Baking Powder
- 1 pinch Kosher salt
- 1 cup All Purpose Flour regular or gluten-free blend
- 1/4 teaspoon ground Cinnamon
- 1/8 teaspoon Nutmeg
- 2/3 cup Milk
- 1/2 cup Ricotta Cheese
- 1/2 cup Pumpkin Puree
- 3 Eggs lightly beaten
- ½ cup peeled sliced ginger sliced ginger
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/3 cup honey
- 4 sprigs thyme
- ½ vanilla bean split open, scraped into pan
- 1 cup water
- 2 teaspoon arrowroot starch or cornstarch mixed with 2 teaspoons water to make a 'slurry'
Pumpkin Ricotta Pancakes
In a large mixing bowl combine the baking powder, salt, flour, cinnamon and nutmeg. Stir to combine.
In a second mixing bowl combine the milk, ricotta cheese, pumpkin puree and eggs (see step below for alternative method). Whisk to fully combine.
ALTERNATIVE METHOD for Fluffier Pancakes: Add only the yolks the the step above. Separately beat the whites and fold them into the wet ingredients.
Add the wet ingredients to the dry ingredients stirring only until combined (do not over stir).
Spoon pancake batter onto a heated, greased griddle or heavy skillet. Allow bubbles to form on top side before flipping and cooking on the opposite side.
Combine all ingredients in a medium sauce pan and bring to a low boil, stirring to dissolve sugars, honey and arrowroot starch/cornstarch slurry. Simmer for 30 minutes.
Strain; discard the ginger, thyme and vanilla bean.
Allow to cool and thicken before serving. NOTE: if the syrup not be as thick as you prefer after is cools, bring the syrup back to a simmer, whisk in an additional teaspoon of arrowroot starch allowing it to dissolve, turn off heat and allow to cool to room temperature.
NOTE for Thicker Syrup: if the syrup not be as thick as you prefer after is cools, bring the syrup back to a simmer, whisk in an additional teaspoon of arrowroot starch and water allowing it to dissolve, turn off heat and allow to cool to room temperature.
Syrup: 1 cup total. 8 2-tablespoon servings.
Pancakes: 8 5-inch diameter pancakes. 2 pancakes per serving (serves 4).
Cooking Time: If only making the pancakes the Preparation Time is 20 minutes and Cooking Time 15 minutes.
Ginger-Thyme Syrup: Loving the flavors in the syrup I elected to allow the infusing stage to go overnight and still found the flavors were not too strong. You can follow the directions below or make it in the evening, strain it in the morning and rewarm the syrup to dress your fall pancakes!
Can be doubled for a larger batch.
Calories: 491kcal | Carbohydrates: 92g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 143mg | Sodium: 114mg | Potassium: 418mg | Fiber: 2g | Sugar: 61g | Vitamin A: 5195IU | Vitamin C: 3mg | Calcium: 203mg | Iron: 3mg