Pumpkin Ricotta Pancakes

Serves: 4

1-¼ cup All-purpose Flour
2 Tablespoons Brown Sugar
2 teaspoons Baking Powder
¼ teaspoons Salt
1 teaspoon Ground Cinnamon
¼ teaspoons Nutmeg
1 dash Ginger
½ cups Milk
½ cups Pumpkin Puree
½ cups Ricotta
1 whole Large Egg

Preparation Instructions:

  1. Combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine.
  2. Mix together the milk, pumpkin puree, ricotta, and egg in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combined. (The batter may still have a few lumps—that is okay.)
  3. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Flip when bubbles begin to form on the top surface and cook the second side until golden brown, a couple minutes more.
  4. Serve with cinnamon powdered sugar or syrup.