PUMPKIN-RICOTTA PANCAKES WITH CHUNKY APPLE-RAISIN SAUCE
As a kid, every now and then my mom would make pancakes for dinner--we called it backwards day, and I loved the idea of it. I prefer pancakes that are moist and light and delicious. The trick is to use ricotta cheese and egg whites to lighten the batter--then you'll get nice fluffy pancakes every time. Serve these with a batch of apple compote with some golden raisin action and you'll be a winner every time.
Provided by Anne Burrell
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the compote: Melt the butter in a large saucepan over medium heat. Add the apples, cinnamon stick, star anise, and brown sugar. Cook until the apples are softened, about 4 minutes, then add the cider. Bring the mixture to a boil and reduce to a simmer (BTB, RTS), then continue cooking until the liquid has reduced by half.
- Add the maple syrup and raisins. Simmer for another 3 to 4 minutes or until slightly thickened. Remove from the heat and serve spooned over the pancakes, dusted with powdered sugar if desired. Try not to eat too many.
- For the pancakes: Preheat the oven to 200 degrees F.
- In a medium bowl, combine the pumpkin, ricotta, milk, vanilla, and egg yolks. In a large bowl, combine the flour, granulated sugar, baking powder, cinnamon, and a pinch of salt. Make a hole in the center of the flour mixture and add the pumpkin mixture and mix gently to combine.
- In a medium bowl, combine the egg whites with a pinch of salt. Using an electric mixer or whisk, beat the egg whites until they hold stiff peaks and look very fluffy, like snowdrifts.
- Using a rubber spatula, add a small scoop of the egg whites and mix it into the batter to lighten the mixture. Once combined, scoop a third of the egg whites into the pumpkin batter and fold to gently combine. Repeat this process two more times until all the whites have been added. Do this gently but quickly--the idea is to not squish the air out of the egg whites. This is the secret to keeping the pancakes fluffy!
- Place a griddle over medium-high heat. When the pan is hot, drop a pat or two of butter onto the griddle. Once melted, schmear the butter around and wipe up any excess with a paper towel.
- Using a medium ice cream scoop or a small ladle, pour the batter onto the buttered griddle to create 3-inch pancakes. Let the pancakes cook until bubbles appear on the surface, burst, and then stay open--this will take about 5 minutes. Flip the pancakes and cook the second side until golden brown. Place the cooked pancakes on a sheet tray and place in a warm oven. Re-butter the griddle and repeat until all the batter is gone or everyone is full. Hold the finished pancakes in the warm oven.
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Rhythm
[email protected]These pancakes were a fun and easy breakfast. I'll definitely be making them again!
CMN Chilas media network
[email protected]Overall, I thought these pancakes were pretty good. I'll definitely be making them again, but I'll make a few changes to the recipe first.
Michelle Wood
[email protected]The pancakes were a little too greasy. I think I'll use less butter next time.
Shahrukh imdad Shahrukh imdad
[email protected]The sauce was a little too thick. I think I'll thin it out with some water next time.
James e Richadson jr
[email protected]The sauce was a little too tart for my taste. I think I'll add a little bit of sugar to it next time.
Colton Davy
[email protected]The pancakes were a little too thick for my liking. I think I'll make them thinner next time.
Mahlatse Makhana
[email protected]The pancakes were a little dry. I think I should have added more milk to the batter.
Roza Rai
[email protected]These pancakes were a little too sweet for my taste. I think I'll reduce the amount of sugar next time.
Savannah Blanc
[email protected]I made these pancakes for my kids and they loved them. They said they were the best pancakes they've ever had.
Opeyemi Adekunle
[email protected]I'm not usually a big pancake fan, but these were really good. I'll definitely be making them again.
DaniaThe Cristal
[email protected]These pancakes are so fluffy and light. They're the perfect way to start your day.
Furqan Furqan
[email protected]I added a little bit of cinnamon and nutmeg to the batter and they were even more delicious.
Steve Nichols
[email protected]These pancakes are a great way to use up leftover pumpkin puree. They're also a fun and festive breakfast for Halloween or Thanksgiving.
Joey Minoie
[email protected]I made these pancakes for a brunch party and they were a big hit. Everyone loved them!
Mariyam Safwat
[email protected]These pancakes are the perfect fall breakfast. They're warm, comforting, and full of flavor.
Chelsey Ndukwu
[email protected]I was looking for a new pancake recipe and this one caught my eye. I'm glad I tried it because they were delicious!
Isaiah Angel
[email protected]These pancakes were so easy to make and they tasted amazing. I'll definitely be making them again.
Michael Doss
[email protected]I've made these pancakes several times now and they always turn out great. They're fluffy and flavorful, and the sauce is delicious. My kids love them!
James Mugai
[email protected]These pumpkin ricotta pancakes were a hit with my family! The chunky apple-raisin sauce was the perfect topping.