Kabocha Ricotta Pancakes
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
2 large portions
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Course
Breakfast
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Cuisine
International
Kabocha Ricotta Pancakes
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Fluffy einkorn pancakes loaded with ricotta and kabocha squash puree- a perfect slow weekend breakfast or brunch.
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Ingredients
- ½ cup ricotta cheese whole milk
- ½ cup kabocha squash puree
- 3/4 cup milk whole
- 2 tablespoons maple syrup
- 2 tablespoons butter plus extra for cooking, melted
- 1/2 teaspoon vanilla extract
- 2 egg separated, large
- 1 cup einkorn flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt sea salt
Instructions
- Combine the ricotta and squash puree in a large bowl and stir to combine. Measure in the whole milk, maple syrup, butter, and vanilla extract and stir to combine again. Finally, crack and separate the eggs, adding the yolks into the ricotta mixture.
- Add in the dry ingredients and stir until incorporated. Finally, take the egg whites and using a stand mixer or hand mixer, beat the egg whites until stiff peaks form. Take about ¼ of the egg whites and stir that into the batter to lighten then carefully fold in the remaining egg whites.
- Heat a skillet or griddle over low to medium-low heat and grease with butter or oil if need be. When skillet is hot (if you flick water onto the skillet, it should sizzle), take a scant ¼ cup of batter and pour onto skillet. Let cook for 2-3 minutes (until the pancakes begins to bubble slightly). Flip and let cook for another 1-2 minutes until pancake is cooked through.
- Serve with your choice of toppings such as butter, candied nuts, and/or maple syrup.
Notes
- Recipe is adapted from these pancakes
- Whip up a batch of candied walnuts
- To make the squash puree- I either steam or steam-roast the squash in wedges (with the seeds removed). Then, scoop the flesh out and puree it in a blender or food processor.
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