Ricotta – Butternut Squash Pancakes
- 2 oranges
- 2 cups whole wheat flour
- 1tsp pumpkin pie spices
- 1 tsp baking powder
- 1 egg, beaten
- 1 cup milk
- 1 cup ricotta
- 1/2 cup butternut squash puree*
- 1 tbsp olive oil
- 1 handful walnuts roughly chopped
- 1 handful raisins or cranberries.
Mix dry ingredients in a bowl with a pinch of salt. Mix the egg with a splash of milk. Stir into the flour with a wooden spoon. Add gradually the rest of the milk, until you have a lump-free batter. Beat in the ricotta, then the pumpkin puree.
Peel the oranges and slice into rounds.
Heat a large non-stick pan, add the oil. Swirl it around the pan and pour the excess into a bowl. Pour the batter and cook until browned on both sides.
Place pancakes on a plate with orange slices on top, drizzle with honey, add walnuts and raisins.
* Preheat oven to 325 F. Place butternut squash cut in half longwise, seeds removed. Bake for 1/2hr or until tender. Scrap pumpkin meat from shell and puree in a blender. You can freeze the leftovers and use in other recipes