Author Notes
Bourbon, maple syrup, and apricots enhance fat ricotta pancakes. The point of departure are the buttermilk pancakes from Joy of Cooking; I added ricotta and a little orange zest. A generous garnish of pistachio nuts adds textural contrast. —creamtea
Test Kitchen Notes
WHO: creamtea has been a member since October 2010. Happy (more than) 6 year membership-versary!
WHAT: Fluffy pancakes topped with nutty brown butter and boozy apricot syrup.
HOW: Make the syrup—which is easy as warming all the ingredients to a saucepan—and then whisk together a buttermilk-ricotta pancake batter. After you cook the cakes, top with the warm apricot syrup and chopped pistachios.
WHY WE LOVE IT: Incredibly light, orangey pancakes with a punchy syrup you can make year-round thanks to dried, rather than fresh, apricots. —The Editors
-
Makes
12-14 small pancakes
Ingredients
- For the apricot-bourbon syrup:
-
3/4 cup
good-quality dried California apricots (they should look plump, bright and moist), coarsely chopped
-
1/3 cup
plus 2 tablespoons pure maple syrup (grade B or "very dark" preferred)
-
1 tablespoon
plus 1 teaspoon good-quality bourbon such as Eagle Rare
-
1 scant tablespoons
water
- For the pancakes:
-
2 tablespoons
unsalted butter, melted and browned slightly in the skillet you plan to use for the pancakes (I use a "green" nonstick skillet). Scrape into a small bowl or custard dish and allow to cool slightly
-
1-1/2 cups
less 2 tablespoons all-purpose flour (sift first, measure, then remove the 2 tablespoons)
-
2 tablespoons
cornstarch
-
1/2 teaspoon
fine sea salt
-
1-1/2 teaspoons
sugar (organic preferred)
-
1 teaspoon
baking powder
-
3/4 teaspoon
baking soda
-
2
eggs, beaten
-
1 tablespoon
freshly grated orange zest
-
1 cup
buttermilk
-
1/2 cup
ricotta cheese (I used part-skim)
-
Shelled, chopped pistachio nuts as a garnish, if desired
Directions
-
In a small, heavy saucepan, combine the syrup ingredients. Over low heat, bring to a bare simmer. Turn off heat and cover to keep warm while you prepare the pancakes. Add and stir in the scant teaspoon of water and re-heat slightly if syrup is too thick or too cool by serving time.
-
Sift together dry ingredients into a large bowl.
-
In a small bowl, combine beaten eggs, browned butter, buttermilk, orange zest, and ricotta cheese. Whisk to combine thoroughly.
-
Heat skillet on medium to medium-high heat with a few drops of safflower or other neutral high-heat oil, until a few drops of water sprinkled into the skillet skitter and sizzle.
-
When skillet is hot, quickly combine wet and dry ingredients in the large bowl. Stir swiftly but as minimally as possibly until just combined for a tender final product.
-
With a soup ladle or cooking spoon, scoop up batter and drop dollops into pan to make approximately 4 inch cakes; don't crowd pan.
-
Cook until bubbles form on top of cakes, a little less than standard pancakes (the bubble's needn't "pop" but all pancakes should have stationary bubbles). Turn one at a time with pancake turner. Brown second side (a little less time than for the first side).
-
Continue to cook cakes in batches, adding a small amount of oil as necessary, until all batter is used.
-
Serve with the warm apricot syrup. Garnish each serving with the pistachios.
/4e5a42c5-3151-4b59-998f-fe7c683ece43--2016-1213_ricotta-brown-butter-pancakes-maple-bourbon-apricots_bobbi-lin_13479.jpg)
See what other Food52ers are saying.