Pumpkin Ricotta Pancakes

I had some pumpkin leftover from making pumpkin bread, I could either freeze the extra pumpkin or makes a special breakfast of pancakes for Mr. Wonderful.  Pancakes won, so I threw together some ingredients and came up with......

Pumpkin Ricotta Pancakes

Ingredients

1 cup + 2 tbls of flour (King Arthur organic, unbleached all purpose)
2 tbls sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp ginger
3/4 cup part-skim ricotta cheese (Trader Joe's)
1/2 cup pumpkin (Trader Joe's organic)
2 eggs
1 cup buttermilk ( Tip: if you do not have buttermilk you can add 1 tbls lemon juice to 1 cup milk)

Directions

* In large bowl combine flour, sugar, baking powder, baking soda, nutmeg, cinnamon and ginger.
* In medium bowl combine ricotta, eggs, pumpkin and 3/4 of the buttermilk.
* Add ricotta mixture to large bowl and combine, at this point you may need to add the rest of the buttermilk to thin out batter to your liking. 
* Makes about eight pancakes

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