Ricotta and Brown Butter Pancakes with Maple-Bourbon Apricots


Fluffy pancakes topped with nutty brown butter and boozy apricot syrup.

Incredibly light, orangey pancakes with a punchy syrup you can make year-round thanks to dried, rather than fresh, apricots.

Makes 12-14 small pancakes

For the apricot-bourbon syrup:

3/4 cup good-quality dried 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


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