How to Make Healthy Pumpkin Pancakes | 2-Ingredient Grain Free Pancakes
Pumpkin pancakes are a must for fall. These paleo pumpkin pancakes are grain and dairy-free. I will show you how to make healthy pumpkin pancakes with this 2-ingredient recipe.
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Pumpkin pancakes
Delicious pumpkin pancakes. My favorite breakfast to make in the Fall.
Recipe:
Ingredients:
2 cups all-purpose flour
2 tbsp Brown sugar
1 tsp Baking powder
¼ tsp Salt
1 tsp Cinnamon
¼ tsp Ground nutmeg
¼ tsp Ground ginger
¼ tsp Ground cloves
1 ½ Buttermilk
2 Eggs
2 tbsp Vegetable oil
½ cup Pumpkin puree
Cooking spray oil
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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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Watch Bobby on #BobbysTripleThreat Tuesdays at 9|8c from 8/22/23 to 10/24/23!
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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.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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
Pancakes with the Perfect Fall Twist: Pumpkin Pancakes
These Pumpkin Pancakes are thick, fluffy, and perfectly spiced! The ideal fall breakfast food, my pumpkin pancake recipe takes only 20 minutes to make with a few simple ingredients.
Recipe:
Ingredients
4 Tablespoons unsalted butter, melted (56g)
2 cups all-purpose flour (250g)
⅓ cup light brown sugar, firmly packed (65g)
1 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 ½ cups whole milk (355ml)
1 cup canned pumpkin puree (this should be 100% pumpkin puree and not “pumpkin pie filling”) (225g)
2 large eggs
2 teaspoons vanilla extract
Baking spray, cooking oil, or butter for greasing the pan
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Instructions
00:00 Introduction
00:27 Melt butter first and set aside so it has time to cool.
00:39 In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice until well-combined and any clumps from the brown sugar are broken up.
01:18 In a separate bowl, whisk together milk, pumpkin puree, eggs, and vanilla extract until thoroughly combined.
01:59 Drizzle the melted, slightly cooled butter into the milk mixture, whisking to combine.
02:17 Pour the milk mixture into the dry ingredients and use a spatula to gently fold the ingredients together until just combined (don’t over-mix or pancakes will be dense and rubbery).
02:49 Set batter aside and lightly spray a skillet with cooking spray or lightly brush the pan with a bit of canola or vegetable oil (or you may use about half a tablespoon of butter). Turn stovetop heat to medium and allow the skillet to heat for several minutes or until you can feel the heat radiating from the pan when you hover your hand several inches above the surface.
03:20 Scoop pancake batter (I do about ½-⅔ cup but you can make the pancakes any size you’d like!) into the center of the skillet and, if it’s forming a mound in the center, use a spoon to gently spread the batter so you have an even layer (this helps the pancake to cook evenly, otherwise you’ll have a thick center that will be slightly under-baked).
03:55 Cook until the edges begin to appear cooked through and bubbles that form in the batter begin to burst. Carefully flip the pancake and continue to cook until the other side is golden brown and pancake is cooked through (you can use a knife to check that the center of the pancake is dry).
04:30 Remove to a plate and repeat until all batter is used -- Re-spray or brush the pan with oil between each pancake.
04:52 Serve pancakes fresh and warm, topped with butter, whipped cream, and maple syrup!
Notes
Leftover Batter
Leftover pancake batter may be stored, covered, in the refrigerator for up to two days. Pancakes generally cook up a bit flatter after 24 hours, and please note that the pumpkin spice flavors intensify as the batter sits in the fridge.
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