Pumpkin & Ricotta Pancakes
While we didn't get up to anything particularly Easter-y over the long weekend, the Monday holiday was celebrated at the House of Spring with a lazy, sun-drenched brunch featuring pumpkin and ricotta pancakes. They're a completely delicious way to embrace fall's flavours plus the extra ingredients make these pancakes extra hearty without sacrificing any requisite fluffiness. Serve with a drizzle of maple syrup and dollop of greek yoghurt to set yourself up for a get-out-there-and-make-the-most-of-it kind of day.
Pumpkin & Ricotta Pancakes Recipe
1. In a bowl combine dry ingredients with a fork: 1-¼ cup all-purpose flour • 2 tbs brown sugar • 2 tsp baking powder • ¼ tsp salt • 1 tsp cinnamon • 1/4 tsp nutmeg • 1 tsp ground ginger
2. To dry ingredients add wet and whisk together just until combined: 1/2 cups milk • 1/2 cups pumpkin puree • 1/2 cups ricotta • 1 large egg
3. Scoop 1/3 cup of batter per pancake into a hot pan. Wait until bubbles for on surface and flip! Serves 4.