Comments on: pumpkin ricotta pancakes

By: Fran Fruit

Fran Fruit — Sun, 27 Nov 2011 16:57:04 +0000

Perhaps specifying unsalted butter might reduce the saltiness — I think the amount of baking powder is necessary to leaven the dense pumpkin and ricotta.

As for not tasting the pumpkin, I think what some may be missing is that traditional “pumpkin pie spice” flavor that usually goes with it. A “dash of cinnamon” really isn’t enough. A teaspoon (or more) of pumpkin pie spice (or the equivalent made up of cinnamon, nutmeg, ginger, allspice and clove) might help.

By: Radish

Radish — Tue, 23 Nov 2010 15:02:21 +0000

Helen – sorry you had trouble. I’ll take a look at this recipe again sometime soon.

By: Helen

Helen — Tue, 23 Nov 2010 14:40:22 +0000

Tried this recipe as listed, and found it too salty & bitter. Possibly the almost 2 T of baking powder? Did like the texture. Not able to taste the pumpkin.

By: patricia

patricia — Fri, 10 Sep 2010 15:19:39 +0000

Nice pictures!
I’m going to try a vegan version of your recipe!
Thanks for the inspiration!

By: Annie

Annie — Wed, 10 Dec 2008 21:09:32 +0000

And maybe I’ve just found my new Christmas morning breakfast!