Photographed by Taylor Peltons
A much as I love the traditionally beige food parade that ushers in The HolidaysTM, I envision a world in the not-so-distant future where it is more than commonplace for those (albeit beloved) foodstuffs to share a table with less nap-inducing creations; creations rich with tongue-tickling spice, exotic citrus, and palate-cleansing herbs that keep us stimulated and attentive to our friends and family instead of deep in the throes of a gravy-induced stupor. The holidays should be festive, after all! And while dinner may reign supreme, some of my fondest holiday memories involve waking up to the smell of my grandpa cooking pancakes. So, embrace brunch with these sweet-citrusy pancakes made cloud-like and creamy with whole-milk ricotta cheese and fluffy whipped egg whites, generously draped in a tart and tangy brandy- laced cranberry maple butter sauce, which, conveniently, the turkey will also find very agreeable.
Cara Cara Orange-Ricotta Pancakes with Cranberry-Brandy Maple Butter
Ingredients
CRANBERRY-BRANDY MAPLE BUTTER
- 1 pound frozen cranberries
- 1/2 cup granulated sugar
- 1 1/2 cups maple syrup
- 1 shot brandy (equal to 1.5 ounces brandy)
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon kosher salt
- 1/2 cup cold butter (1 stick)
CARA CARA ORANGE– RICOTTA PANCAKES
- 12 ounces whole-milk ricotta cheese
- 5 eggs whites and yolks separated
- 1 3/4 teaspoons kosher salt
- 1 teaspoon vanilla paste or 1/2 teaspoon vanilla extract
- 2 cara cara oranges zested (4 tablespoons), supremed (1 cup), and juice reserved (1/4 cup)
- 1 1/2 cups buttermilk
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/3 cup sugar
- 1/4 teaspoon cinnamon
- 4 –6 tablespoons butter for cooking
- Fresh mint leaves to garnish
Instructions
CRANBERRY-BRANDY MAPLE BUTTER
- Except for butter, bring all ingredients plus 1 3⁄4 cups water to a boil in a medium pot. Lower heat to a rapid simmer and cook for 20 to 25 minutes, or until thickened but still pourable like syrup. Allow to cool slightly.
- Blend the warm mixture with an immersion blender while adding the butter, one tablespoon at a time, until smooth and emulsified. Keep warm until ready to use.
CARA CARA ORANGE– RICOTTA PANCAKES
- Add ricotta, egg yolks, vanilla paste, orange zest and juice, and buttermilk to a large bowl and whisk vigorously until well combined. Set aside.
- Add flour, baking powder, sugar, cinnamon, and salt to the bowl of a stand mixer with the whisk attachment and combine. Transfer to the ricotta mixture. Gently fold just until everything comes together—do not overmix.
- Wipe out the mixer bowl with a dry cloth, add egg whites and whisk on speed 6 until stiff peaks form, about 3 to 5 minutes. Gently fold whipped egg whites into the pancake mixture until just combined—don’t overmix. There should be small, visible clumps of whipped egg white throughout. Set aside and allow mixture to meld for 5 minutes.
- Warm a flat cast iron or nonstick skillet over medium heat for 2 minutes. Add butter (it should foam immediately; if not, increase heat slightly) and ladle batter onto the skillet.
- Lower heat slightly and continue to cook until underside is a dark golden brown, the edges are set, and bubbles begin to appear on the surface, about 3 to 5 minutes.
- Flip and cook for another 2 minutes, or until the underside is a dark golden brown. Repeat until all batter is used.
- Serve pancakes immediately with cranberry-brandy maple butter and garnish with orange segments and plenty of hand-torn mint.
Taylor Pelton
For the past 15 years, Taylor Pelton has been honing his expertise in the hospitality and adjacent industries, working as a chief operating officer, creative director, and executive chef to launch numerous high-profile restaurants, local businesses, and marketing campaigns. Pelton is a graduate of Johnson & Wales University’s Culinary Arts Program and lives in Providence, Rhode Island, where he works as a private chef and freelance contributor
