Pumpkin-Ricotta Pancakes with Spicy Apple-Cider Caramel Sauce

Total Time:
2 hr 20 min
Prep:
15 min
Inactive:
1 hr 35 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Spicy Apple-Cider Caramel Sauce:
  • 1 cup heavy cream
  • 1/2 cup apple juice
  • 4 cloves
  • 2 cinnamon sticks
  • 2 star anise
  • One 1-inch piece fresh ginger, peeled and chopped
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups granulated sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon apple schnapps
  • Pumpkin-Ricotta Pancakes:
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons dark brown sugar
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 3/4 cup ricotta, drained for 1 hour in a strainer set over a bowl
  • 1/2 cup pumpkin puree
  • 2 tablespoons butter, melted and cooled, plus melted butter or nonstick spray for the griddle
  • 3/4 cup creme fraiche, for serving
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.


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