When it comes to breakfast or brunch, I’d much rather have eggs and bacon than I would pancakes or french toast. But there was something about this morning’s chill in the air that just screamed pancakes. And if I make pancakes once a year, you better believe they’re going to be fluffy, a little sweet, a little sticky and lick-your-fingers good. Here’s how I made the perfect pancakes for Fall.
1 cup flour
1/2 cup ricotta
1/4 cup pumpkin puree
2 tbsp brown sugar
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla extract
1 large egg
1 cup milk
Spices: Cinnamon, nutmeg, ground ginger
Preheat oven to 200 degrees. Cover a baking sheet in tin foil and set aside.
Whisk together the dry ingredients (flour, sugar, baking soda, baking powder, spices – amount to taste) in a large bowl.
In a separate bowl, whisk together the wet ingredients (milk, ricotta, pumpkin puree, egg, vanilla – only use 1 tsp here).
Carefully pour the wet ingredients into the dry ingredients. Gently mix together with a fork, and stop when all ingredients are combined, being careful to not overmix. Let the batter sit for 10 minutes.
Melt a little bit of butter into a skillet, and heat to medium. Pour the batter into the skillet, using one tablespoon per pancake. Let cook until bubbles form on the surface and edges of the pancakes. Flip the pancakes over and let cook for additional 1-2 minutes. The pancakes should be slightly orange and golden brown.
Put the baking sheet in the oven. As your batches of pancakes cook, put them on the baking sheet to keep them warm.
Repeat process until all your pancakes are cooked.
While you are making the pancakes, prepare the honey butter by mixing in a small bowl 3 tbsp butter, a big drizzle of honey, remaining vanilla and a sprinkle of cinnamon.
Place butter mixture on some cling wrap, form butter into a log, and place in refrigerator until you’re ready to serve.
Serve up a stack of pancakes with the honey butter and another drizzle of honey. I like to eat mine with a big scoop of ricotta on top.