Pumpkin-ricotta pancakes for the perfect fall breakfast

Chef Anne Burrell, of Food Network's "Chef Wanted," shares recipes from her new cookbook, "Own Your Kitchen." Try her pumpkin ricotta pancakes with apple-raisin compote and her ham and gruyere focaccia sandwiches.

Pumpkin-ricotta pancakes with chunky apple-raisin sauce

Ingredients

  • For pancakes

    • 2 cups all-purpose flour
    • 3/4 cup sugar
    • 1 heaping teaspoon baking powder
    • 1/2 teaspoon ground cinnamon
    • Kosher salt
    • 1 cup pumpkin puree (canned is okay!)
    • 1 cup homemade ricotta or store-bought
    • 3/4 cup whole milk
    • 1 teaspoon vanilla extract
    • 4 large eggs, separated
    • Unsalted butter as needed
    • Powdered sugar, optional
  • For compote

    • 5 tablespoons unsalted butter
    • 4 Granny Smith apples, peeled and cut into 1/2-inch dice, and tossed with the juice of 1 lemon
    • 3/4 cup apple cider
    • 1 whole cinnamon stick
    • 2 star anise
    • 1/4 cup packed dark or light brown sugar
    • 1 cup maple syrup
    • 1 cup golden raisins

Preparation

Baking Directions:

Ham, gruyere, and focaccia sammies
Servings:

Makes 4 servings

Ingredients

    • 1/2 cup cornichons, coarsely chopped
    • 1/4 cup Dijon mustard
    • 1/4 cup mayo
    • Focaccia bread, cut into 3x5-inch rectangles, each rectangle cut in half equatorially through the bready middle (you should have 4 rectangles each with a top and bottom)
    • 1/2 pound gruyere cheese, sliced
    • 1/2 pound ham, thinly sliced

Preparation

Baking Directions:

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