Fall is right around the corner~today's weather certainly reminded me of that! There are many trees already starting to change colors~so it is time to think about our Fall/Winter Applesauce Inn B&B breakfast menu!
I love anything with Pumpkin and I have just recently found how amazing light pancakes made with ricotta are~so here is the perfect combo! We will start serving these yummy seasonal pancakes this weekend to our house-full of guests! In the coming weeks I will update the blog with additional new Fall recipes! Be sure to visit our website to book your room now for the Fall Color Tour getaways.....we are booking up almost a quickly as the leaves are changing!
Pumpkin and ricotta pancakes
Ingredients1 ¼ cups unbleached all purpose flour
3 tablespoons sugar
1 teaspoon cinnamon
1 hefty pinch of nutmeg
1 pinch cardamom
¼ teaspoon powdered ginger
2 teaspoons baking powder
¾ teaspoon salt
1 cup whole milk (or regular milk plus some heavy cream)
½ cup fresh ricotta
¾ cup canned pumpkin puree
4 large eggs, separated
1/4 cup (1/2 stick) butter, melted
1 ½ teaspoons vanilla
Directions
Whisk the dry ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Grease a large non-stick skillet and place over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 2 minutes per side. Repeat with remaining batter, greasing the skillet between batches.
Hope to see you soon at the Inn~
Jamie~your Innkeeper
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