Pumpkin Apple Pancakes With Apple Cider Syrup Food

APPLE PANCAKES WITH CIDER SYRUP

Steps:

• In a small bowl, combine the first six ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter. , Pour batter by heaping 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top. Cook until the second side is lightly browned., Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and, if desired, additional butter.

PUMPKIN-RICOTTA PANCAKES WITH SPICY APPLE-CIDER CARAMEL SAUCE

Steps:

• 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.

MAKE AHEAD APPLE PANCAKES WITH CIDER SYRUP

Steps:

• Combine buttermik and eggs in large bowl and mix well.
• add flour, sugar, baking powder, salt and baking soda and mix well.
• stir in butter.
• stir in apples and nuts.
• chill covered in refrigerator at least 2 hours or more --
• Pour 1/4 cup at a time onto hot lightly greased griddle.
• bake until golden brown.on both sides, turning once.
• to prepare CIDER SYRUP:.
• combine sugar, cornstarch and pumpkin pie spice in saucepan and mix well.
• stir in cider and lemon juice.
• cook over low heat until mixture thickens, stirring constantly.
• Bring to a boil and boil for 1 minutes.
• Remove from heat and add butter and stir till melted.

PUMPKIN PANCAKES WITH APPLE CIDER SYRUP

Steps:

• For Pancakes:.
• Combine dry ingredients.
• Whisk egg yolks, milk, pumpkin and oil. Stir into dry mixture until moist.
• In mixing bowl beat egg white to stiff peaks and fold into batter gently.
• For syrup:.
• Bring to everything but butter to boil on medium heat for 1 minute
• Remove from heat and stir in 1/4 cup butter until melted.