Pumpkin Pancakes With Apple Cider Compote Food

PUMPKIN PANCAKES WITH SWEET APPLE CIDER SYRUP

Steps:

• In a large saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving., For pancakes, in a large bowl, combine the dry ingredients. In another bowl, whisk the egg yolks, milk, pumpkin and oil until smooth. Stir into dry ingredients just until moistened. In a small bowl, beat the egg whites until soft peaks form; fold into batter., Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup.

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.

PUMPKIN PANCAKES WITH APPLE CIDER COMPOTE

Steps:

• In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in cider and orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pie filling and butter. Remove from the heat; set aside and keep warm., For pancakes, place oats in a food processor; cover and process until ground. Transfer to a large bowl; add the flour, brown sugar, baking powder, pie spice, cinnamon and salt. In another bowl, whisk the egg, milk, pumpkin, syrup and oil. Stir into dry ingredients just until moistened; fold in 1/2 cup pecans., Pour batter by 1/4 cupfuls onto a hot griddle; flatten with the back of a spoon. Turn when the undersides are browned; cook until the second sides are golden brown. Serve with compote and remaining pecans. Store leftover compote in the refrigerator.

PUMPKIN-RICOTTA PANCAKES WITH CHUNKY APPLE-RAISIN SAUCE

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.

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.

APPLE CIDER PANCAKES

Steps:

• Place pancake mix into a medium bowl, and stir in apple cider. Apple cider may be adjusted to achieve the desired thickness. Stir in cinnamon, nutmeg, brown sugar and vanilla. Mix in walnuts if using.
• Heat a large skillet over medium heat, and spray with cooking spray. Use about 1/4 cup of batter per pancake. Cook 3 to 4 pancakes at a time. Turn over when bubbles appear in the center, and cook until golden on the other side. Serve immediately with pats of butter and maple syrup.

PUMPKIN PANCAKES

Steps:

• In a saucepan, combine the syrup ingredients.
• Bring to a boil over medium heat, stirring occasionally.
• Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
• Let stand for 30 minutes before serving.
• For pancakes: combine the dry ingredients in a bowl.
• In another bowl, whisk the egg yolks, milk, pumpkin, and oil.
• Stir into dry ingredients just until moistened.
• In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
• Pour batter by 1/4 cupfuls onto a hot greased griddle.
• Turn when bubbles form on top of pancakes.
• Cook until second side is golden.
• Serve with syrup.