Now although the famous restaurant chain guards its gourd recipe closely, they did share a few general tips with Next magazine (which we’ve adapted) on how everyone can make their own perfectly good pumpkin pancakes—but first, what about actually the making the batter? Well, as Jo’s on the Lower East Side recently hosted their 1st Annual Labor Day Delicious Pancake Contest, we tapped them for their fabulous Ricotta Buttermilk Pancake recipe that we really flip for.
-Start with your favorite pancake batter recipe (see below) and add canned pumpkin and a few appropriate spices such as nutmeg and cinnamon into the proceedings.
-Don’t be afraid of a few lumps! And don’t overmix—small-ish lumps of flour make pancake stacks so magnificently fluffy.
-Use an evenly heated 350-degree frying pan or griddle as random hot or cold spots can affect cooking time.
-Do judge a pancake by its looks! When dropping the pancake batter, watch for bubbles to form and for the batter to have a dull appearance, about 2 ½ minutes. After flipping, cook approximately 2 minutes more.
Jo’s Delicious Ricotta Buttermilk Pancake Recipe
Yields about 14 4-oz pancakes
6 cups buttermilk
4 cups ricotta cheese
8 tbsp light brown sugar
4 large beaten eggs
6 tbsp melted butter
4 cups all-purpose flour
4 tbsp baking powder
4 tbsp baking soda
2 tsp salt
Cherry Maple Syrup
1 kilo bag of sour Morello cherries
10 oz grade a maple syrup
1 piece cinnamon
1 piece star anise
In a large bowl, mix wet ingredients; in a separate bowl, mix dry ingredients. Add dry ingredients to wet ingredients and lightly stir until combined. Butter a large nonstick frying pan (or griddle). When well-heated, drop a ½ cup of batter at a time—watch for those bubbles to form and continue to cook as previously suggested. Do not overcrowd.
To make syrup, combine ingredients and reduce over low heat until thickened. Remove cinnamon and star anise.
Pour Jo’s Cherry Maple Syrup over your flapjack stack and top with whipped cream!
First published for Next magazine.