PAPER CHEF#44 - (#1 for me)

This is my first Paper Chef challenge. I stumbled upon this challenge while enjoying Deeba's Blog who coincidentally is the judge for this challenge. Evidently the Paper Chef challenge is one of the oldest running food challenges and it seems truly fun and wide open for imagination. For the 44th event, we were given the ingredients of: Ricotta, Dark Chocolate, Ginger and a theme of Fall to be worked in seasonally. We can use other ingredients (ala Iron Chef rules), but the ones chosen are an absolute.
I created - Pumpkin Ricotta Pancakes w/ Chocolate & Candied Ginger syrup.
The stack used in my picture didn't make it back into the kitchen from my little photo shoot before my husband ate them. The rest I saved as they make great "toast yourself" breakfast goodies for my teen-age son.
The recipe is fairly classic and easy, hope you try them:

PUMPKIN/RICOTTA PANCAKES w/Chocolate, Candied Ginger Syrup

1 cup AP Flour
1 TBL. Baking powder
2 TBL. cane sugar
1/4 tsp. ground ginger
1/4 tsp. salt
1 cup Ricotta
2 eggs
2/3 cup milk
1/2 cup Pumpkin puree
1/2 tsp. lemon zest

Sift all dry ingredients into a bowl. In another bowl, whisk the eggs, ricotta, pumpkin, milk and zest. Add the dry ingredients to the wet ingredients and stir until mixed well. Heat butter in a skillet on Med. and add 1/3 cup of pancake batter for each pancake. Flip each when the edges bubble, heat til cooked through and hold on a warm plate until ready to serve.

Chocolate/Candied Ginger syrup

4 oz. Dark chocolate pieces
6 oz. Cream, soy milk, or coconut milk
1 TBL. Chopped candied ginger
In a saucepan, heat the cream, soy milk or coconut milk til just simmer. Pour the heated liquid over the chocolate pieces and candied ginger in a bowl. Stir to melt and add more cream to your liking. Keep warm for serving.Garnish with more chopped Candied Ginger.

These are also delish with whipped cream or maple syrup. Also, try whipping a TBL. of chilled pumpkin puree into your whipped cream for color and extra pumpkin zing.