Kabocha Ricotta Pancakes

Close-up photograph of a stack of ricotta pancakes made with einkorn flour and kabocha squash puree.

During February, I start to get the itch. While it’s still
snowing in many parts of the country, the Central Valley in
California transitions into spring. And I really shouldn’t even
say transition. It’s more you wake up one morning and there are
blooms on the trees and flowers everywhere. And so, I start
impatiently waiting for spring produce.

Truth is though, we still have some time. And so, I reflect back
into the winter produce and start to look for more creative ways to
use what is still lingering around. Recently I made a squash puree
and listed out a handful of recipes I thought about making. In the
end, I really feel there’s nothing quite like a solid breakfast,
especially if ricotta pancakes are involved.

Kabocha, pumpkin’s cool cousin.

During the cooler months, I go squash happy. Anytime I’m at
the store I think to myself, ‘Yes, I need a couple squash.’
Then, I get home and realize I already had a few. And so, I start
to get really creative with how I use them.

Kabocha is one of my favorites. It’s flavor is sweet while the
puree is similar in consistency to pumpkin. All of of this makes it
the perfect squash to use in recipes one might traditionally use
pumpkin. Of course, if you don’t want to spend the time cooking
the kabocha or can’t find one, use pumpkin puree instead.

Ricotta pancakes: like eating clouds

When I first started making a non-squash version of these
pancakes, I couldn’t get over how light and pillowy the texture
is. The ricotta really adds the perfect amount of moisture while
the stiff egg whites lighten the batter.

I will say, if you’re unsure of spending that much effort to
make the batter, it’s really worth it. These aren’t my every
weekend pancakes but it’s definitely a nice treat once in


Finally, flour. You could easily use traditional all purpose or
even whole wheat pastry. However, I urge you to check out einkorn.
I’ve been in love with einkorn for years. The flavor brings the
most warm and nutty flavor to the mix. I also find it’s one of
the easier flours to try in place of all purpose (especially if you
find Jovial’s all-purpose einkorn flour.)

[tasty-recipe id=”37838″]

Photograph of ricotta pancakes from the side, topped with candied walnuts and maple syrup.

The post Kabocha
Ricotta Pancakes
appeared first on Naturally..

Source: FS – Healthy – Vegetarian
Kabocha Ricotta Pancakes

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