Ricotta pumpkin pancakes with cranberry dipping sauce

My mum makes the best cheese latkes ever!!! With Chanukah and Thanksgiving coming up so fast I took my mum recipe changes it into this unbelievable Chanukah/Thanksgiving latke mash up.

12oz ricotta cheese
½ cup milk
¾ cup canned pumpkin
½ teaspoon vanilla extract
2 eggs, separated
1 cup flour
½ teaspoon cinnamon
¼ cup sugar
1 tsp baking powder
Pinch kosher salt
2 tsp canola oil
Note: you can add in a few mini marshmallows or chocolate chips into pancake batter right after you put it in the pan to cook.

1. Place ricotta, milk, pumpkin, vanilla extract and egg yolks in a bowl and mix well.
2. Stir in flour, cinnamon, sugar, baking powder and salt and mix gently until smooth.
3. In a separate bowl beat egg whites to soft peaks, the fold them into the cheese mixture.
4. Heat oil in a 9 inch pan till oil is hot, drop 1/8 cup worth of batter into pan lower heat to medium/low and cook on both sides until brown. About 2 minutes per side.

Cranberry Dipping Sauce

1/3 cup wholeberry cranberry sauce
¼ teaspoon seedless raspberry jam
½ small lemon, juiced
In a small saucepan on low heat whisk all 3 ingredients together till they melt and become a smooth sauce. You will still have the lumps from the cranberries which is perfect for a little texture.
Pumpkin Cheese Latkes with Cranberry Sauce

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