Ricotta and Brown Butter Pancakes with Maple-Bourbon Apricots

• Produce

  • 3/4 cup California apricots, good-quality dried
  • 1 tbsp Orange, zest

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 3/4 tsp Baking soda
  • 2 tbsp Cornstarch
  • 1/2 tsp Sea salt, fine
  • 1 1/2 tsp Sugar

• Nuts & Seeds

  • 1 Pistachio nuts as a garnish

• Dairy

  • 1 cup Buttermilk
  • 1/2 cup Ricotta cheese

• Beer, Wine & Liquor

  • 1 1/3 tbsp Bourbon such as eagle rare, good-quality

• Liquids

  • 1 scant tbsp Water

• Other

  • 1-1/2 cups less 2 tablespoons all-purpose flour (sift first, measure, then remove the 2 tablespoons
  • 1/3 cup plus 2 tablespoons pure maple syrup (grade B or "very dark" preferred

Found on food52.com

Description

Ingredients

• 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
• 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; dont crowd pan.
• Cook until bubbles form on top of cakes, a little less than standard pancakes (the bubbles neednt 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.