Pumpkin-ricotta pancakes for the perfect fall breakfast
Pumpkin-ricotta pancakes and other brunch ideasPlay Video
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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.
- 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
- 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
For the pancakes:Preheat the oven to 200°F. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and a pinch of salt. Make a hole in the center of the flour mixture and add the pumpkin, ricotta, milk, vanilla, and egg yolks and mix gently to combine.In medium bowl, combine the egg whites with a pinch of salt. Using a mixer or whisk, beat the egg whites until they hold stiff peaks and look very fluffy, like snow drifts.Using a rubber spatula, scoop 1/3 of the egg whites into the pumpkin mixture and fold to gently combine. Repeat this process 2 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 few pats of butter onto the griddle, once melted, schmear the butter around and wipe up any excess with a paper towel.Spoon ladlefuls of 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. Re-butter the griddle and repeat until all the batter is gone or until everyone is full. Hold the finished pancakes in the warm oven.For the compote:Melt the butter in a large saucepan over medium heat. Add the apples, cider, cinnamon stick, star anise, and brown sugar. Bring 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.
- 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
Preheat the broiler.In a small bowl, combine the cornichons, Dijon mustard, and mayo. Spread the inside of each piece of the focaccia with the cornichon mixture. Be sure each piece is very evenly coated.Lay 2 pieces of gruyere on each piece of focaccia. Transfer the focaccias to a baking sheet and place in the broiler. Cook until the cheese gets really nice and melty, 4 to 5 minutes total.Remove from the broiler and crinkle 2 pieces of ham on the bottom half of each piece of foccacia in a fluffly, even layer. Return the sammies to the broiler for another minute or until the ham is warm but not crusty.Remove the sammies from the oven, place the tops on the bottoms, and press firmly to secure. Cut in half on the bias and serve hot.