I was in the mood for pancakes for lunch, but since the 10-month old that I watch is a vegetarian, I had a hard time trying to add protein to this meal. If she were older, she would eat scrambled eggs with me and my 2 year old, but alas, she's not! So, I decided to add ricotta to the pancakes to get her some protein. As it is fall, I thought pumpkin would also be appropriate. I ate a few bites while I was frying the pancakes and wasn't too impressed. I didn't think they were very sweet and that the whole wheat flour was just too strong. When I put syrup on them, though, they were really good. The kids are so young that they don't really know about things being sweet and that they aren't "supposed" to like whole wheat flour, so they gobbled these up! My 2 year old ate 3 and the 10-month old ate 2 whole pancakes! Here's the recipe:
Mix together:
1 cup whole milk ricotta (if making just for adults, I would use part-skim ricotta)
1/2 cup pumpkin
2 eggs
1/2 cup milk
1/4 cup oil
Then add:
1/2 tsp salt
2 tsp sugar
1T baking powder
1/2 tsp pumpkin pie seasoning
1 cup whole wheat flour
They tend to look a little dark when you're frying them, but I think that's becase of the whole wheat flour. They were pretty good, but could probably be improved. Any suggestions?
How about half wheat and half white flour. Maybe more sugar, and their is no egg in the batter.
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