Did I mention that I had every intention of starting this new blogging adventure on November 1?
I’m so glad I let my halloween obsession get me back on the blogging wagon earlier than planned though, because I really missed you guys! So a giant thanks for making a girl feel so loved on her first day back, and now, how about some pancakes?
Not just any pancakes though, these are pumpkin ricotta clouds smothered in bourbon maple butter! They’re delicious by themselves, but the bourbon maple butter, aka magic sauce, makes them just perfect.
A fresh french press of coffee and a spooky/sparkly dining companion don’t hurt either!
Pumpkin Ricotta Pancakes with Bourbon Maple Butter Syrup
Ingredients for pancakes:
1 1/4 cup flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 cup canned pumpkin
1/2 cup ricotta cheese
1 large egg
2 large egg whites
1/4-1/2 cup milk
1 tablespoon canola oil
Ingredients for sauce:
3 tablespoons butter
3 tablespoons maple syrup
splash (or generous splash) of your favorite bourbon
Directions for Pancakes:
1. In a large bowl whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves
2. In another bowl whisk together the wet ingredients minus the milk: so that’s pumpkin, ricotta, eggs, and oil.
3. Fold the pumpkin mix into the dry ingredients. Don’t over mix. The batter will be thick, but feel free to add 1/4-1/2 cup milk at this point to thin it out a bit.
4. Heat a nonstick pan over medium heat, add a little oil or butter, then drop 1/3 cup of batter at a time into pan. Cook 1-2 minutes on each side. Serve warm with magic sauce! A dollop of homemade whipped cream works too!
Directions for Magic Sauce:
1. In a small saucepan over medium heat melt butter and add the maple syrup.
2. When it starts to bubble (which will be pretty quick) reduce heat to low and add a splash (or two) of your favorite bourbon. Mine is Maker’s.
3. Pour liberally over warm pumpkin ricotta pancakes. Try not to drink straight from saucepan as I don’t want you to burn your tongue!
A few notes to self (and you!):
1. These would be perfect silver dollar pancakes as they’re very rich and filling.
2. Next time I want to add a teaspoon or two of orange zest to the batter. Mmmmm…
3. Don’t drink all the magic sauce before it makes it onto the pancakes.
4. If you’re looking for an alternative to magic sauce, I think this cinnamon syrup sounds divine.
A few weeks ago when I first became interested in ricotta pancakes, this recipe from Two Peas & their Pod was my jumping off point.
What are you baking/doing this holiday weekend?