Pumpkin-Ricotta “Souffle” Pancakes

In a medium-sized bowl, combine flour, spices, and salt. In another bowl, whisk together the egg yolks, butter, sugar, ricotta and pumpkin. In yet another bowl, whisk the egg whites with the cream of tartar until stiff peaks form.

Now, gingerly add the wet ingredients to dry until they are just barely combined (the less strokes the better!). Next, even more gingerly fold in the stiff egg whites until you get a beautiful, fluffy, pumpkin-y mass.

I usually use one of my scoopers (measuring about 3 tablespoons) to scoop these out and cook on a hot buttered griddle for just a couple of minutes, until they have risen and are golden underneath. Then, flip them over and give them the same treatment on the other side (although they may not need as long on the second side).

Now, in our family, we don’t serve these with anything, no syrup, no jam, nothing. They are so delicate and sweet and soft just by themselves. But if you are so inclined, serve with hot maple syrup and enjoy!