October 29, 2015 Page 5 Pumpkin Pancakes Makes 6 serving Ingredients • 2 cups fresh ricotta cheese • 7 fresh egg yolks • 3 egg whites • 1/2 cup sugar • 1/3 cup all-purpose flour • 1 tsp vanilla beans • 1/4 tsp baking powder • Zest of 1 orange • Pinch of cinnamon • 1/2 cup sliced strawberries and raspberries • 1/2 cup pre-cooked pumpkin (peel and cut into 1/4 inch cubes, sauté for 5 minutes with a pinch of salt and sugar) Optional: Fresh cream, Maple syrup, Pecans Preparation 1. In a large bowl, whip the egg yolks and sugar for about 5 minutes, then mix in the orange zest, cinnamon, vanilla, baking powder and ricotta. Whip for 1 minute. 2. In a separate smaller bowl, whip the egg whites. Pour the whipped egg whites into the larger bowl with the egg yolk mixture. Add the flour and pumpkin and mix until fully incorporated. 3. Heat a nonstick pan over low heat and pour in 1/6 of the pancake mixture. Let cook for a few minutes before flipping the pancake and cooking for another couple of minutes until golden brown. 4. To serve, top the pancakes with mixed berries, pecans and add cream and maple syrup if desired. Enjoy with a cold glass of milk. RESTAURANT PR MOTION 6 cities for the price of 1 El Segundo Herald Torrance Tribune Manhattan Beach Sun Hawthorne Press Tribune Inglewood News Lawndale Tribune SIZE NUMBER OF TIME RUN – Cost per 1x 4x 8x 12x 26x Full $900 700 650 600 550 1/2 700 550 500 450 400 1/4 550 425 375 325 250 3/16 450 350 300 250 150 1/8 250 200 175 150 125 1/16 200 150 125 100 75 Advertise! Buy space in any one newspaper and your advertisement will be placed in all six publications. Email us for more information. Contact marketing@heraldpublications.com at 310-322-1830
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