Pumpkin-Ricotta Pancakes with Spicy Apple-Cider Caramel Sauce

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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