It’s no longer time for plump tomatoes, garnet raspberries, or glistening strawberries. It’s time for tart and crisp apples, stripy squashes and deep orange pumpkins.
The days are getting shorter and cooler, yet it’s still not grey outside. The trees are shining bright like candles in the deceiving sun rays; the ground is covered by a plush carpet of rusty hued leaves; the skies are still painted with all the different shades of indigo. And the autumn sun is as elusive as summer butterflies.
With the promise of winter just around the corner, I want to extend the memories of summer and still warm fall. I want to bring the sunshine back and bask in the warmth of fading summer air. And so I combine the fall flavours of pumpkin and cinnamon and nutmeg and cloves and make these bright little suns to put on a plate. Bathed in sweet golden maple syrup mixed with orange juice, garnished with pecans and walnuts, these ricotta pancakes are thick and soft as pillows, shining with pumpkin colours and spicy ginger. Comforting and cozy.
These pancakes are a mix between traditional American pancakes and Russian farmers cheese cakes. Russian version has farmers cheese, egg (not always) and flour. Resulting batter is very thick and is usually shaped by hand into patties which are then pan fried for much longer than traditional pancakes since they are quite dense and thick. Batter for these pancakes is much thinner than the Russian version, but still thicker than regular pancakes and it doesn’t spread much or bubble on the frying pan or griddle. These Pumpkin Ricotta Pancakes are thick and dense, but still soft with a distinct ricotta flavour. Spices can be reduced or omitted based on taste, as I think I was a bit heavy handed with ginger.
Pumpkin Ricotta Pancakes
makes about 16-18
Pumpkin puree – 3/4 cup
Ricotta – 3/4 cup
Eggs – 2 large
Milk – 1/2 cup
Cinnamon – 1 teaspoon
Ginger – 1/2 teaspoon
Cloves – 1/8 teaspoon
Nutmeg – 1/8 teaspoon
Brown sugar – 3 tablespoons
Quick oats – 1/2 cup
Baking soda – 1/2 teaspoon
Baking powder – 1 1/2 teaspoons
Flour – 1 cup
Oil for the pan
- In a large bowl, mix together pumpkin puree and ricotta until well blended.
- Add eggs, milk and mix well.
- Add the spices and mix.
- Add the rest of the dry ingredients and mix until flour disappears. Do not over mix, it should still be lumpy.
- Heat a large pan on medium heat, brush with oil and drop heaping tablespoons of batter onto the pan.
- These pancakes will not bubble. Cook for 3-4 minutes or until the top will get matted and tiny wholes will appear.
- Flip and cook for another 3-4 minutes.
– I love adding quick oats into my pancakes and waffles. I find that they give the batter some bulk and I am able to reduce the amount of flour. 1/2 cup of oats is just enough for them to melt into the batter and they are truly invisible and do not affect texture or taste, but still provide fibre. If you’d like, you can use more flour instead of oats, or just omit oats and adjust milk.
– I made an awesome sauce for these pancakes and I wish I wrote the recipe. I guess I’ll have to repeat it. I used homemade caramelized pecans and walnuts, which I cooked in a mixture of maple syrup and orange juice. The sauce complimented the spices in the pancakes really well.