Pumpkin Ricotta Pancakes
Adapted from a variety of places
7 tbsp unsalted butter, plus more for cooking
1/3 cup whole milk
1 cup buttermilk
3 large eggs
1 1/4 cups all-purpose flour
1 tablespoon plus 1 teaspoon granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 cup canned pumpkin puree
1/3 cup ricotta cheese
1/8 teaspoon ground cinnamon
Maple syrup, preferably Grade B, for serving
In a saucepan over medium-low heat, heat the butter, milk and buttermilk until butter melts. Set aside and allow the mixture to cool until lukewarm. In a medium bow, beat the eggs. Slowly add 1/2 cup of the dairy mixture into the eggs while stirring. Stir in the remaining milk mixture.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Pour the egg mixture into the flour mixture, a little at a time, stirring slowly, just until the dry ingredients are moistened. The batter should be lumpy and will start to bubble. Stir in vanilla.
Stir the butter, the pumpkin puree, and the ricotta. Stir well. Stir in the cinnamon.
Clean the griddle by wiping an oily cloth over it and set it over moderate heat. (It’s hot enough when a drop of water bounces off the surface.) Just before you add the batter, run cold butter across the area where you are doing to cook. When the butter bubbles, drop the batter in 3-inch circles and immediately raise the heat to medium high. Cook, adjusting the heat, so as not to burn the pancakes until bubbles appear all over, 1 to 3 minutes. Using a spatula, quickly turn the pancakes. Lower the heat and cook until the second side is golden, about 2 minutes more.
Serve with warm maple syrup.
Makes about 12 4-inch pancakes.