Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
2 hr 10 min
Active:
55 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
2 hr 10 min
Active:
55 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Spicy Apple-Cider Caramel Sauce:
Pumpkin-Ricotta Pancakes:

Directions

Watch how to make this recipe.

For the caramel sauce: Combine the cream, apple juice, cloves, cinnamon, star anise, ginger and nutmeg in a medium saucepan, and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Set aside and keep warm while you make the caramel.

Combine the sugar, 1/2 cup water, and the cider vinegar in a medium saucepan over high heat, and cook without stirring until it reaches a deep amber color, about 8 minutes. Slowly strain in the warm cream, whisking constantly; continue whisking until smooth. (Be careful! The caramel will bubble up as you add the cream.) Whisk in the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. (The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.)

For the pancakes: Preheat the oven to 250 degrees F. Place a baking sheet with a rack in the oven to heat.

Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger in a large bowl.

In a medium bowl, whisk together the eggs, buttermilk, ricotta, pumpkin and 2 tablespoons melted butter. Add the wet ingredients to the dry ingredients, and whisk until just combined; do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 1 hour.

Heat a large nonstick pan or griddle over medium-low heat. Brush with melted butter or spray with nonstick spray. Drop a scant 1/4 cup of the batter onto the pan; cook until small bubbles form on the surface and at the edges and the bottom is lightly golden brown, about 3 minutes. (Adjust the heat if the bottom browns too quickly.) Flip, and continue cooking until golden brown on the reverse side, another 2 or 3 minutes. Remove to the rack in oven to keep warm. Repeat with remaining batter.

Serve the pancakes with a drizzle of caramel sauce and a dollop of creme fraiche.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Oatmeal Cookie Pancakes

Recipe courtesy of Rachael Ray

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Recipe courtesy of Bobby Flay

Tortellini Skewers

Recipe courtesy of Ree Drummond

Pumpkin-Ricotta Pancakes with Chunky Apple-Raisin Sauce

Recipe courtesy of Anne Burrell

Pancakes

Recipe courtesy of Mike Cuzzacrea

Pancakes

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.