Pumpkin-Ricotta Pancakes

Because I have been making so much custard based ice cream lately, I have been saving all my egg whites. I found a great way to use them in making pumpkin pancakes. The addition of pureed pumpkin can tend to add heaviness to the batter, so adding the egg whites lightens up the batter, and makes them just like fluffy little cakes.

Pumpkin-Ricotta Pancakes

Ingredients:

• 2 cups unbleached flour
• 4 teaspoons sugar
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1 cup buttermilk
• 1 cup pumpkin puree
• 2 eggs
• Whites of 2 eggs
• 3 tablespoons butter, melted, cooled slightly
• ¼ cup Ricotta

You can play with the consistency a little, and always add more milk if needed.

Melt your butter and set aside to cool. Add your dry ingredients into a large bowl. Mix well. In another bowl, mix eggs, butter, buttermilk, pumpkin and ricotta. Mix well, and then fold in beaten egg whites. Mix wet and dry ingredients together, and cook on a buttered griddle or pan.