Bobby Flay's Pumpkin-Ricotta Pancakes | Brunch @ Bobby's | Food Network
Bobby tops his stack of light and fluffy Pumpkin-Ricotta Pancakes with some spiced apple cider caramel sauce!
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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.
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Pumpkin-Ricotta Pancakes with Spicy Apple-Cider Caramel Sauce
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 2 hr 10 min (includes straining and resting time)
Active: 55 min
Yield: 4 to 6 servings
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
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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Bobby Flay's Pumpkin-Ricotta Pancakes | Brunch @ Bobby's | Food Network
The FLUFFIEST Pumpkin Pancakes (Secretly Healthy!) - Hot Chocolate Hits
#pumpkin #Halloween
Light, fluffy and healthy, this pumpkin pancake recipe makes for a wholesome, hearty breakfast that your friends and family will love.
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Easy Pumpkin Spice Pancakes Recipe | Recipes At A Glance
This is a super easy pumpkin spice pancakes recipe, I promise.
I've remained a staunch pumpkin spice fan, even when the trend of loving pumpkin spice became a trend of hating pumpkin spice lovers. But now the trend seems to have swung back to loving pumpkin spice again so yaaay. Anyway check out my recipe if you love pumpkin spice everything too, and if you like your pancakes soft, moist and thicc.
And yes that's a homemade pumpkin spice latte in the background.
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???? Top tip: Wait for the pancakes to start bubbling before you flip them, but don't wait until the bubbles dry or you'll get drier pancakes.
Video contents:
00:00 – Intro
00:18 – Making the pancake batter
01:09 – Cooking the pancakes
02:25 – Return of the sexy slowmo
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Music: In the Atmosphere
Music by: Bad Snacks
Music from YouTube Music Library
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Easy Pumpkin Spice Pancakes Recipe | Get the Dish
POPSUGAR Food shares delicious recipes, tutorials, kitchen tips and tricks, and everything else you need to start cooking ... and eating! Hosted by Brandi Milloy, POPSUGAR Food shares easy-to-follow recipes, demos, and time-saving kitchen hacks on our show Get the Dish, and recreate the latest food crazes and invent new ones on Eat the Trend. Get the scoop on how to make everything from Cronuts to ramen burgers to vanilla cupcakes and beyond!
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Recipe for Pumpkin Pancakes with Bisquick
These easy pumpkin pancakes with Bisquick are made with pancake mix, pumpkin purée, and pumpkin pie spice for the perfect fall breakfast. This pumpkin pancake recipe makes fluffy pancakes by adding extra baking powder and allowing the batter to rest before cooking. Watch to learn how to make pumpkin pancakes.
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Pumpkin Pancakes, great for breakfast, lunch and appetizers 南瓜饼
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Pumpkin Pancakes are so easy to make and so delicious. I didn't add salt or sugar but you can make it savory with salt or sweet with sugar. Aren't they great for breakfast, lunch or appetizers? Enjoy!
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Ingredients:
Pumpkin, 1 pound
All-purpose flour, 1 cup
Baking powder, 2 teaspoons
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