The Pioneer Woman Tasty Kitchen
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Pumpkin Ricotta Pancakes

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

Fluffy pancakes with all the great tastes of fall.

Ingredients

  • 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

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.

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Profile photo of Michele A.

Michele A. on 1.10.2012

These had a good flavor, but were too darn thick. I kept having to add milk to thin it out a bit, but then I ended-up over-mixing it. I had to cook far too long to get done in the middle.

If I make again, I’ll have to add at least 1/2 to 1 cup of milk for my taste… :(

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