Ingredients

The following ingredients have 4 Servings
  • 1 cup (4.5 ounces) all-purpose flour
  • 1/2 cup (2.25 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 large eggs (separated)
  • 2 tablespoons maple syrup (Grade B)
  • 1 cup buttermilk
  • 2 tablespoons unsalted butter (melted)
  • 1/2 cup pumpkin puree (canned)
  • 1/4 cup ricotta cheese (I used part-skim)
  • 1/4 teaspoon vanilla extract

Instruction

  • In a medium bowl, whisk together the flours, baking powder, baking soda, salt, spices, and orange zest. Set aside.
  • 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.
  • Add the dry mixture in thirds to the wet, and gently whisk together until a batter forms.
  • 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.
  • 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.
  • Repeat until all the of the batter is cooked.
  • Serve with butter and warmed maple syrup.