During the cooler months, I go squash happy. Anytime I’m at the store I think to myself, ‘Yes, I need a couple squash.’ Then, I get home and realize I already had a few. And so, I start to get really creative with how I use them.

Kabocha is one of my favorites. It’s flavor is sweet while the puree is similar in consistency to pumpkin. All of of this makes it the perfect squash to use in recipes one might traditionally use pumpkin. Of course, if you don’t want to spend the time cooking the kabocha or can’t find one, use pumpkin puree instead.

When I first started making a non-squash version of these pancakes, I couldn’t get over how light and pillowy the texture is. The ricotta really adds the perfect amount of moisture while the stiff egg whites lighten the batter.

I will say, if you’re unsure of spending that much effort to make the batter, it’s really worth it. These aren’t my every weekend pancakes but it’s definitely a nice treat once in awhile.

Finally, flour. You could easily use traditional all purpose or even whole wheat pastry. However, I urge you to check out einkorn. I’ve been in love with einkorn for years. The flavor brings the most warm and nutty flavor to the mix. I also find it’s one of the easier flours to try in place of all purpose (especially if you find Jovial’s all-purpose einkorn flour.)