Pumpkin Ricotta Pancakes

• 1-1/4 cup All-purpose Flour
• 2 Tablespoons Brown Sugar
• 2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Nutmeg
• 1 dash Ginger
• 1/2 cups Milk
• 1/2 cups Pumpkin Puree
• 1/2 cups Ricotta
• 1 whole Large Egg

1. 1.tombine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine.
2. 2.tix together the milk, pumpkin puree, ricotta, and egg in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combined. (The batter may still have a few lumps-that is okay.)
3. 3.teat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Flip when bubbles begin to form on the top surface and cook the second side until golden brown, a couple minutes more.
4. 4.terve with cinnamon powdered sugar or syrup.

allpurpose, brown sugar, baking powder, ubc, ground cinnamon, ubc, ginger, milk, pumpkin puree, ricotta, egg

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/pumpkin-ricotta-pancakes/ (may not work)