The first time I had pumpkin spice pancakes was at the Westside hole in the wall John O’Groats. It’s been around forever, and is known for its oatmeal and fantastic breakfasts. Sassy old ladies take your order and roll their eyes if you dilly dally. There’s usually a line on the weekends, but they have a free coffee cart outside while you wait. And it’s worth it, their biscuits are to die for.
In my version, I added some richness with ricotta and the fresh blackberry syrup balances with the creamy sweetness of the pancakes. I’m not one for frilly recipes with extraneous steps, but beating the egg whites and folding them in make the lightest, fluffiest pancakes you could imagine. If you’re like me, and enjoy sleeping in on the weekend, make the batter but reserve the egg whites to beat and add in the morning of. Enjoy!
Pumpkin Ricotta Pancakes
Ingredients
1 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.
Fresh Blackberry Syrup
Ingredients
18 oz fresh blackberries
1 lemon
2 ½ cups white sugar
Directions
Clean the blackberries and place them in a large bowl. Cover them with the sugar, add the juice of 1 lemon, and mix a spoon to distribute evenly. Cover with cling wrap and let the berries macerate overnight in the fridge.
The next day, put the berry mixture in a large pan and bring to a slight boil (bubbles around the edges). Stir for about 10 minutes (or until the syrup clings to the spoon) and transfer the mixture to a large jar, or glass bowl and let it cool in the fridge.
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