Whipped egg whites and ricotta cheese, when combined with oven roasted pumpkin puree, creates hearty autumnal pancakes which are suitable for a fall breakfast or a chilly autumn supper.
Prep Time25 minutesmins
Cook Time20 minutesmins
Resting15 minutesmins
Total Time45 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Cozy
Servings: 3
Author: Angie
Ingredients
Pumpkin Mixture
1.25CupPumpkin Puree
1tspHoney
1TbsCinnamon
1TbsCardamom
.5tspNutmegFresh Grated
2TbsBrown Sugar
Pancake Batter
1.5CupButtermilk
2EggsSeparated
3TbsButterMelted
.75CupRicotta
1CupWhite Flour
.5CupSpelt Flour
.5tspBaking Soda
.5tspBaking Powder
.5tspSalt
1TbsWhite Sugar
Instructions
Set oven to 400°F. Mix pumpkin with brown sugar, honey, and spices. Roast for 15 minutes.
Combine all dry ingredients.
Once pumpkin mixture cools move it to a mixing bowl and add butter milk, egg yolks, ricotta, and melted butter
Combine wet and dry ingredients and let rest for at least 15 minutes.
Beat egg whites until soft peaks and add white sugar. Beat until glossy and firm.
Incorporate the beaten egg whites into batter gently, taking care not to deflate the mixture.
Preheat oil or butter in pan or griddle and pour in batter.