Pumpkin-Ricotta Pancakes With Chunky Apple-Raisin Sauce
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
41
Spice
48
Sweetness
37
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cups
All-Purpose Flour3 cup
Granulated Sugar1 tsp
Cinnamon1 cup
Pumpkin Puree1 cup
Ricotta3 cup
Whole Milk1 tsp
Vanilla Extract4 large
Egg (separated)5 tbsps
Unsalted Butter3 cup
Apple Cider1 cup
Dark (packed)1 cup
Maple Syrup1 cup
Golden RaisinsDirections:
1
For the pancakes: Preheat the oven to 200 degrees F
2
In a large bowl, combine the flour, granulated sugar, baking powder, cinnamon and a pinch of salt
3
Make a hole in the center of the flour mixture and add the pumpkin, ricotta, milk, vanilla and egg yolks and mix gently to combine
4
In a medium bowl, combine the egg whites with a pinch of salt
5
Using a mixer or whisk, beat the egg whites until they hold stiff peaks and look very fluffy, like snowdrifts
6
Using a rubber spatula, scoop a third of the egg whites into the pumpkin batter and fold to gently combine
7
Repeat this process two more times until all the whites have been added
8
Do this gently but quickly ¿ the idea is to not squish the air out of the egg whites
9
This is the secret to keeping the pancakes fluffy! Place a griddle over medium-high heat
10
When the pan is hot, drop a pat or two of butter onto the griddle
11
Once melted, schmear the butter around and wipe up any excess with a paper towel
12
Using a 2-ounce ladle, spoon ladlefuls of batter onto the buttered griddle to create 3-inch pancakes
13
Let the pancakes cook until bubbles appear on the surface, burst, and then stay open ¿ this will take about 5 minutes
14
Flip the pancakes and cook the second side until golden brown
15
Re-butter the griddle and repeat until all the batter is gone or everyone is full
16
Hold the finished pancakes in the warm oven
17
For the compote: Melt the butter in a large saucepan over medium heat
18
Add the apples, cider, cinnamon stick, star anise and brown sugar
19
Bring to a boil and reduce to a simmer (BTB, RTS), then continue cooking until the liquid has reduced by half, 5 to 7 minutes
20
Add the maple syrup and raisins
21
Simmer for another 3 to 4 minutes or until slightly thickened
22
Remove from the heat and serve spooned over the pancakes, dusted with powdered sugar if desired
23
Try not to eat too many