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 awhile.

Einkorn? Einkorn!

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.continue reading

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