Pumpkin Ricotta Pancakes

I used to thrive on change, even created it if need be, just so I could shake my life up a bit. But over time I settled into patterns, thinking consistency was better for my peace of mind, and that of those around me. Life as a popcorn kernel ricocheting off the lid of a pot over high heat isn’t restful for anyone, no matter how exciting all it all appears to be at the time.

As I deliberated on making these pumpkin pancakes this week, the old pull to shake things up raised its flirtatious head. I love pancakes with their pillow-soft texture, and slight chewiness as I bite into them, but frankly I settled into a way of making them long ago – down to my favorite well-seasoned griddle. I have rules. They must feature lemon zest and some kind of berry, a tradition that started in my cramped kitchen in college. Blackberries, raspberries, blueberries, strawberries, all fair game. Banana or pumpkin, no thank you.

But it’s Autumn, and the pumpkin seduction is on. They’re everywhere right now: in chili, muffins, cookies, and yes – pancakes. Photos abound in all my food magazines of little harvest moons stacked on a plate, with maple syrup and melted butter drizzling down their sides to form a sweet pool.

I felt the shift, a tentative movement at first, a letting go. Once I embraced the idea, it became easy to change a few more ingredients. I played with different flours and sweeteners. Before I knew it, I found myself sliding headlong into a complete transformation of my trusted recipe. With abandon I added spices, and then some cream cheese, nixed it, and scooped in some ricotta instead. I separated the eggs and whipped up the whites to a frothy foam. Three versions later, I sat down to fluffy, soft pancakes that tasted like Fall; a pumpkin spice cake drizzled with syrup and butter that melted in my mouth. Change is good.

It may be a long time before I make pancakes with zest and berries again.

 

Pumpkin Ricotta Pancakes

20 minutes

10 minutes

These pancakes are fluffy from the whipped egg whites, and taste like a pumpkin spiced cake in Autumn. This recipe can be made with 100% all-purpose flour, but I encourage you to split the flour to include buckwheat flour. Despite its name, buckwheat is not related to the wheat family, and is completely gluten-free. It's packed with nutrition, a terrific source of protein, and has a nutty flavor.

Ingredients...

• 1 cup (4 1/2 ounces) all-purpose flour
• 1/2 cup (2 1/4 ounces) buckwheat flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1 teaspoon orange zest (approximately 1 orange)
• 2 extra large eggs, separated
• 2 tablespoons maple syrup, Grade B
• 1 cup buttermilk
• 2 tablespoons unsalted butter, melted
• 1/2 cup pumpkin puree from a can or make your own
• 1/4 cup ricotta cheese (I used part-skim)
• 1/4 teaspoon vanilla extract 

Making It...

1. In a medium bowl, whisk together the flours, baking powder, baking soda, salt, spices, and orange zest. Set aside.
2. Separate the egg yolk from the egg white into two separate bowls. The yolk should be in a medium-large bowl. Whisk the yolk together with the maple syrup, buttermilk, melted butter, pumpkin, ricotta, and vanilla extract until completely combined.
3. Add the dry mixture in thirds to the wet, and gently whisk together until a batter forms.
4. Using a hand-held mixer, whip the egg whites to medium-firm stiffness. If you dip a beater into the frothy whites, and turn it upside down, the peak should droop just a little and hold. Fold the egg whites into the batter in halves using a spatula. There should be occasional pieces of egg white visible in the batter.
5. Heat a griddle over medium heat. Melt a little butter on the griddle and pour the batter to form 4" pancakes. They will spread just a little, and this size is comfortable for flipping. Don't flip the pancakes until the sides are visibly firming up, and multiple holes appear in the batter, about 3 - 4 minutes. Flip and cook for another minute.
6. Repeat until all the of the batter is cooked.
7. Serve with butter and maple syrup.

Ho, ho, ho. Happy, November? Wow, how did that happen? 2012 is practically gone. Time to get (holiday) baking.

One of the quintessential flavors of the holidays is gingerbread. I’ve made ginger cookies and a small army of gingerbread men before, but never waffles. However, this recipe has been brewing in my mind for a while now and I was so pleased that it only took one try to get it right! I honestly half expected to see a crumbly mess upon opening up the waffle iron since the batter is vegan. But alas, it wasn’t so! Experimentation success.

This batter really is very simple to throw together. You likely already have all the essentials in your pantry right now: Pumpkin puree, molasses, whole wheat pastry flour, brown sugar, ground ginger and cinnamon. Basic stuff, plus a little flaxseed and non-dairy milk to help keep this dish vegan. Buckle up kids – we’re quickly entering into vegan holiday foodie heaven.

Have I ever told you that John does all of the pouring for the photos? The pictures really wouldn’t be the same without him. I mean, how awkward would it look if my outstretched forearm was lurking in on the side of all the images, struggling to get that perfect pour down? Awkward, trust me. I’ve tried it and it doesn’t work out. So much praise to the photo assistant, who, in this instance, happens to be my adoring, charming and incredibly well groomed husband.

These waffles turned out as delectable as they look. Tender, spicy, not too sweet and hearty enough to be a stand alone breakfast. Plus, during the cooking process I found a way to help the waffles remain crispy once out of the iron. Simply lay them on a cooling rack so air circulates around them.

I’ve noticed that when I stack my waffles on a plate they get steamy and make each other a bit soggy. But when you lay them on the cooling rack for just a minute or two before digging in, it’s perfect! You could also make them even crispier by warming them in the toaster for a bit after cooling.

 

4.5 from 2 reviews

Vegan Gingerbread Waffles

 

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

10-ingredient vegan waffles with all the flavor of a ginger cookie and the tenderness of a morning waffle.

Author: Minimalist Baker

Recipe type: Breakfast

Cuisine: Waffle

Serves: 4 waffles

Ingredients

• 1.25 cup whole wheat pastry flour*
• 1/2 Tbsp baking powder
• 1/4 cup + 1 Tbsp brown sugar
• 1 tsp cinnamon
• 1 tsp ginger
• 1/4 cup pumpkin puree
• 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
• scant 1 cup unsweetened almond milk
• 2 Tbsp molasses
• 1 Tbsp canola oil

Instructions

1. Preheat waffle iron. Prepare flax egg by combining water and flaxseed in a large bowl and letting rest for 5 minutes.
2. Add molasses, pumpkin puree, oil, brown sugar and whisk. Add almond milk and stir once more.
3. Add flour, baking powder and spices to a sifter and sift over wet ingredients. Stir until just combined. Ideally, let batter rest for 5 minutes before cooking.
4. Once preheated, generously spray the waffle iron with non-stick cooking spray and spoon about 1/2 cup of the batter onto the center of the iron and cook according to your machine’s instructions. I like to set mine to the darkest setting so it gets extra crispy.
5. Once done, remove and place on cooling rack to let steam roll of and crisp up a bit. Serve warm with vegan butter (such as Earth Balance) and maple syrup, or whatever toppings you desire.

Notes

* If you don’t have whole wheat pastry flour, I would recommend using 3/4 cup of unbleached all purpose flour and 1/2 cup of whole wheat flour.

Nutrition Information

Serving size: 4 waffles; per waffle: Calories: 270 Fat: 5.7 g Carbohydrates: 50 g Sugar: 17 g Sodium: 55 mg Fiber: 5.3 g Protein: 4.6 g

BAHAN :
• Tepung hunkwee 3 sendok makan
• air 1/2 mangkok
• Irisan gula merah 3 sendok makan
• kelapa parut,pandan, garam secukupnya

CARA MEMBUAT KUE ONGOL-ONGOL :
• Masaklah air dan gula sampai mendidih.
Larutkan tepung hunkwe dengan air secukupnya, kemudian masukkan gula merah dan aduk sampai kental.
• Sesudah itu angkatlah dan biarkan dingin. Hidangkan dengan parutan kelapa yang dibubuhi garam.

BAHAN :

• Tepung ketan 750 gram
• Gula Pasir 750 gram
• Telur ayam 3 butir
• Parutan kelapa 750 gram
• Garam secukupnya

CARA MEMBUAT WINGKO :
• Gula, kelapa, bubuhi sedikit garam, diulat.
• Tepung ketan dimasukkan, aduk sampai rata.
• Telur dikocok ,campurkan ke dalam adonan tepung ketan, aduk rata.
• Masukkan adonan ke dalam cetakan, dengan api atas bawah.
• Matang , angkat, Potong-potong setelah dingin.

BAHAN :
2 bungkus agar-agar putih
800 cc air black cerry
1 kaleng black cerry
800 cc susu cair
150 gram gula pasir
1 butir kuning telur
Rhum secukupnya
/2 sendok teh coklat pasta
Vla dan jam strawberry sebagai hiasan.

CARA MEMBUAT PUDING BLACK CERRY :
1. Rebus 1 bungkus agar-agar putih dengan air black cerry,
tambahkan rhum dan gula secukupnya sambil diaduk-aduk.
2. Setelah masak, sisihkan. Sementara itu black cerry dibelah menjadi dua bagian.
3. Rebus agar-agar, gula dan susu hingga mendidih, tambahkan kuning telur.
Biarkan hingga masak dan angkat dari perapian.
4. Bagi adonan menjadi dua bagian. Adonan pertama biarkan tanpa warna,
adonan kedua beri ½ sendok teh coklat pasta aduk hingga tercampur rata.
5. Ambil cetakan puding, isi dengan black cerry lalu tuangi dengan adonan agar-agar black cerry.
Setelah agak keras siram dengan adonan agar-agar susu.
Dan terakhir tutup dengan adonan agar-agar coklat, biarkan hingga keras.
6. Lepaskan dari cetakan puding dan diatasnya hais dengan vla dan jam strawberry.
Puding siap untuk dihidangkan.

BAHAN :
1 buah mangga
2 sendok selasih
2 buah kiwi
50 gram buah cerry
2 buah agar-agar putih
800 cc air setup buah
1 butir kuning telur
800 cc susu cair
1 /2 sendok teh coklat pasta
150 gram gula pasir
Rhum secukupnya

CARA MEMBUAT PUDING MIXED FRUIT :
1. Siapkan buah, lalu kupas sesuai dengan perlakuannya. Buah dipotong kecil-kecil.
Rebus buah mangga dan buah kiwi dan gula sebentar lalu angkat dari perapian.
2. Rebus agar-agar dengan air setup buah, hingga mendidih dan angkat dari perapian.
3. Rebus agar-agar dengan susu, gula, kuning telur hingga mendidih lalu tambahkan rhum sambil
diaduk-aduk agar susu tidak pecah. Bagi adona menjadi dua bagian, yang satu bagian tambahkan
coklat pasta, aduk hingga rata.
4. Ambil cetakan puding, isi dengan buah lalu siram dengan adonan agar-agar bening
hingga menutupi buah.
5. Tuang diatasnya dengan agar-agar susu, dan biarkan sampai agar-agar keras,
lalu tambahkan dengan adonan agaragar coklat.
6. Setelah keras lepaskan dari cetakan dan siap untuk disajikan.

BAHAN :
• agar-agar 2 bungkus
• air 4 gelas
• gula pasir 10 sdm
• sumba kue 3 macam

CARA MEMBUAT PUDING PECAH BELING :
• 2 bungkus agar-agar dengan 4 gelas air direbus sampai masak.
Kemudian dibagi menjadi dua bagian.
• Satu bagian biarkan polos tidak berwarna (putih),
masukkan ke dalam cetakan(separoh adonan saja), dinginkan.
• Satu bagian dibagi lagi menjadi tiga bagian dan beri warna berbeda untuk ketiga bagian tersebut.
(Merah, Kuning , Hijau ). Dinginkan agar-agar tersebut , hingga mengeras,
Potong kecil–kecil agar-agar tersebut.
• Masukkan agar-agar warna-warni yang telah dipotong-potong tersebut ke dalam agar-agar putih
secara berlahan dan merata. (Usahakan agar-agar putih belum sampai mengeras),
sehingga potongan agar-agar dapat tenggelam ke dalam agar-agar putih,
• Setelah potongan agar-agar warna-warni habis, dinginkan, hingga mengeras.
• Siram berlahan separuh agar-agar putih di atasnya (sebagai lapisan penutup).
• Dinginkan sampai mengeras, hidangkan dengan vla atau dengan sirup dan buah.

BAHAN I :
2 pak agar-agar putih
1700 cc air
1 kaleng susu cair carnation
275 gram gula
Buah strawberry
Buah leci sebagai isi
Essen strawberry
Pewarna merah

BAHAN II :
1 /2 bungkus agar-agar putih
450 cc air

BAHAN SAOS :
1 kaleng susu cair
2 sendok makan tepung cusrat
1 sendok makan tepung maizena
1 butir kuning telur
3 1 /2 sendok makan rhum lemon hard

CARA MEMBUAT PUDING MERI LA COFE :
1. Semua bahan I dicampur jadi satu kecuali buah sebagai bahan isi dan pewarna merah.
2. Aduk sampai tercampur rata, lalu jerang di atas api sampai mendidih dan agar-agar matang.
3. Angkat dari perapian, beri essen dan pewarna sesuai dengan selera.
Kemudian masukkan dalam loyang sambil di angin-anginkan.
4. lsi dengan setup buah leci dan strawberry kemudian siram dengan adonan puding tanpa warna.
Tutupi dengan adonan puding dengan cita rasa lain.
5. Begitu seterusnya sehingga adonan puding habis dan terakhir di garnis dengan buah leci dan straberry
yang utuh dan siram dengan adonan puding yang tanpa warna.
6. Sementara itu, buat saosnya, campur semua bahan saos dan jerang di atas api sedang sampai matang.
7. Dinginkan sampai agar-agar padat dan siap untuk dihidangkan dengan saosnya.

BAHAN :
2 bungkus agar-agar putih
1600 cc susu cair
300 gram gula pasir
2 butir kuning telur
1 sendok makan coklat pasta
Rhum secukupnya

CARA MEMBUAT PUDING COKLAT :
1. Rebus agar-agar putih, susu, gula pasir hingga mendidih sambil diaduk-aduk terus
agar susu tidak pecah.
2. Tambahkan kuning telur yang sudah, dikocok dan rhum.
Aduk kembali sampai agar-agar mendidih benar. Bagi menjadi dua bagian, satu bagian biarkan putih.
3. Tambahkan coklat pasta untuk separuh adonan berikutnya. aduk hingga tercampur rata.
4. Sementara itu isi siapkan cetakan puding.
5. Isi cetakan dengan adonan agar-agar putih dan biarkan agak keras tutup dengan adonan coklat ,
Biarkan sampai agar-agar membeku.
6. Lepaskan dari cetakan, Puding coklat siap untuk dihidangkan.

Since pumpkin is in great abundance this fall, I have a good reason to publish another recipe using pumpkin. This yogurt is not only extremely delicious, it’s also extremely healthy as well. It makes perfect breakfast — tasty and satisfying.

Yogurt with Pumpkin Swirl 2 teaspoons organic extra virgin coconut oil 10 drops (or to taste) liquid stevia 1/2 teaspoon ground organic cinnamon 3 tablespoons organic pumpkin 4 oz = 115 g organic Greek or Turkish yogurt (fat content 10%) Directions Melt the coconut oil in a small heatproof dish. Add the stevia and the cinnamon to the coconut oil and mix well. Add the pumpkin and mix well. Put the yogurt in a serving bowl. Add the pumpkin mixture to the serving bowl. Mix gently, creating big swirls.

Nutrition information	Protein	Fat	Net carbs	kcal
One portion:	5.2 g	21.5 g	6.8 g	241 kcal

Tips for making the dish

This is really easy and quick dish to make. Just melt the coconut oil and add the cinnamon and stevia. When those are well mixed, add the pumpkin. Cinnamon and stevia are added first so that they mix well with the coconut oil. Pumpkin is added after that, since it might cause the coconut oil to solidify. This means that the sweetener and cinnamon might not mix well enough at that point, that’s why they are added before pumpkin.

If you are in a hurry, you can omit the coconut oil. Just mix the pumpkin, stevia and cinnamon, and add to the yogurt. Mix gently, creating big swirls. I’ve added the coconut oil because of healthy fats, but you can omit it if you are not fond of coconut oil or if you don’t have time for melting it.

My experiments with the dish

I was planning to publish my stracciatella yogurt recipe, but thought that pumpkin suits better — it’s still fall. No worries, I will publish the stracciatella yogurt recipe in the near future.
I often have yogurt for breakfast, and I was thinking how to get some variation. Since there was plenty of roasted pumpkin in my fridge, I got an idea to use that. I wanted something simple, as always. Somehow a big swirl of pureed pumpkin flashed into my mind.
I wanted to add some richness and good fats. There extra virgin coconut oil came in. I just had to melt it first, which is not a big issue because coconut oil melts at a quite low temperature. I like to use water bath for melting the coconut oil.
Cinnamon to season and then some sweetener. Erythritol might have been too gritty, so I chose unflavored, liquid stevia. That was perfect.

Ideas for variation

Instead of pumpkin, you can use unsweetened applesauce. Just keep in mind that the carb count is higher (10.6 grams net carbs). For less carbs, you can use crushed berries, like raspberries, which are low in carbs. A small amount of crushed cranberries would also fit perfectly, you just might need a bit more sweetener. Cinnamon can be replaced for example with organic vanilla extract if you use berries.

If you use pumpkin, you can replace the cinnamon with pumpkin pie spice, or with your favorite spice mix. A pinch of chili adds a warming, fiery touch — perfect for chilly weather.

Chopped nuts — for example pecans — give even more richness and crunchy texture.

For a real delicacy you can add dark chocolate shavings or dark chocolate chips.

For layered yogurt, add first the pumpkin mixture to a serving bowl, then add gently the yogurt so that it doesn’t mix with the pumpkin, but forms a nice layer.