Pumpkin Ricotta Pancakes with Ginger-Thyme Syrup

By Dixie8686

Ingredients

• Syrup:
• 1 teaspoon baking powder
• 1 pinch kosher salt
• 1 cup flour (gluten free or flour with gluten)
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2/3 cup milk (can be cow, soy, rice, almond)
• 1/2 cup ricotta cheese
• 1/2 cup pumpkin puree
• 3 eggs, lightly beaten
• 1/2 cup peeled, sliced ginger
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 1/3 cup honey
• 4 sprigs thyme
• 1/2 vanilla bean, split open, scraped into pan
• 1 cup water
• 2-3 teaspoon arrowroot starch (or cornstarch)

Details

Servings 8
Preparation time 20mins
Cooking time 35mins
Adapted from boulderlocavore.com

Preparation

Step 1

Combine dry ingredients (baking powder, salt, flour, cinnamon and nutmeg) and stir to incorporate.

In a separate small bowl combine the milk, ricotta cheese, pumpkin puree and eggs to incorporate.

Add the wet to the dry ingredients stirring only until combine (do not over stir).

Place pancake batter on a heated, greased griddle or heavy pan and allow bubbles to appear on top side before flipping and cooking the other side.

Syrup:

Combine all ingredients in a medium sauce pan and bring to a low boil, stirring to dissolve sugar, honey and arrowroot starch. Simmer for 30 minutes.

NOTE: should the syrup not be as thick as you prefer after is cools, bring the syrup back to a simmer, whisk in an additional teaspoon of arrowroot starch allowing it to dissolve, turn off heat and allow to cool to room temperature.