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1
For the pancakes: Preheat the oven to 200 degrees F.
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2
In a large bowl, combine the flour, granulated sugar, baking powder, cinnamon and a pinch of salt.
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3
Make a hole in the center of the flour mixture and add the pumpkin, ricotta, milk, vanilla and egg yolks and mix gently to combine.
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4
In a medium bowl, combine the egg whites with a pinch of salt.
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5
Using a mixer or whisk, beat the egg whites until they hold stiff peaks and look very fluffy, like snowdrifts.
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6
Using a rubber spatula, scoop a third of the egg whites into the pumpkin batter and fold to gently combine.
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7
Repeat this process two more times until all the whites have been added.
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8
Do this gently but quickly the idea is to not squish the air out of the egg whites.
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9
This is the secret to keeping the pancakes fluffy!
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10
Place a griddle over medium-high heat.
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11
When the pan is hot, drop a pat or two of butter onto the griddle.
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12
Once melted, schmear the butter around and wipe up any excess with a paper towel.
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13
Using a 2-ounce ladle, spoon ladlefuls of batter onto the buttered griddle to create 3-inch pancakes.
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14
Let the pancakes cook until bubbles appear on the surface, burst, and then stay open this will take about 5 minutes.
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15
Flip the pancakes and cook the second side until golden brown.
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16
Re-butter the griddle and repeat until all the batter is gone or everyone is full.
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17
Hold the finished pancakes in the warm oven.
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18
For the compote: Melt the butter in a large saucepan over medium heat.
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19
Add the apples, cider, cinnamon stick, star anise and brown sugar.
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20
Bring to a boil and reduce to a simmer (BTB, RTS), then continue cooking until the liquid has reduced by half, 5 to 7 minutes.
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21
Add the maple syrup and raisins.
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22
Simmer for another 3 to 4 minutes or until slightly thickened.
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23
Remove from the heat and serve spooned over the pancakes, dusted with powdered sugar if desired.
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24
Try not to eat too many.
