Updating Gluten-Free Pumpkin-Corn Griddle Cakes: with Ricotta and Cider

You can refer to my earlier post for the original recipe. https://kitchen-inspirational.com/2015/10/14/gluten-free-pumpkin-corn-griddle-cakes-with-toasted-walnuts-and-dried-cranberries/

As I continue my experimentation in making my own gluten-free flour combinations, I have found that the absence of a firm “structure” can be a problem – but, if you are willing, as I am, to put up with a little looseness in favor of an über-light result, then, follow along here.  We of the pastry kitchen and pastry school alum are well aware of the vagaries of structure-agent-chemistry.  After all, behind a great pancake is great chemistry, no?  And….. that little 6 letter word has become the focus of all great debate in the pastry kitchen, namely G-L-U-T-E-N.  Even though I was in pastry school a mere 4 years ago, we never really seriously considered the options to wheat flour.  We baked our little hearts away, returning again and again to the bins of all-purpose.  It is amazing how much things have changed since then.

Never have little bands of proteins become so controversial and potentially irritating.  With or without it, as you see fit or desirable, you can have a good, light as a feather pancake.  You just have to be willing to experiment a little and maybe have a messier than normal griddle pan.  (You should note that many experts claim that those with gluten-sensitivity, not celiac, could instead, be suffering from sensitivity to other wheat-based issues, or in fact, from sensitivity to the way the wheat has been hybridized or, how the fields have been sprayed with chemicals.  (Round-up is the number one target here, but I will save that for another day.)  Let’s keep this airy and light, shall we?

Well, after last week’s interlude with Lemon-Ricotta Pancakes, I found a little remaining ricotta in the refrigerator yesterday morning.  That and a fresh bottle of apple cider got me into adaptation mode.

Here, what I found as the result, was a flavor bump from the cider and a textural improv but not necessarily a firming of the pancakes.  If you are patient however, you will be able to cook and flip these effectively, and I maintain, be happy at the table.

First, working from my earlier recipe above, I found that I had only a little Brown Rice flour left.  So, I went searching for my Garbanzo bean flour and subbed in that.  Next time, I will try to add a tsp of tapioca to see if this indeed firms these up a bit more.  For me, however, I’m still happy with this result.

Round 2 Pumpkin-Corn Griddle Cakes with Ricotta and Cider –

1/2 cup organic corn meal, coarse ground

1/2 cup almond flour

1/8 cup brown rice flour

3/8 cups garbanzo bean flour

3/4 tblsp baking powder

1/2 tsp salt

3/4 tsp cinnamon

1 egg, beaten

1/2 cup full fat ricotta cheese

1/2 cup organic pumpkin purée

1/2 cup fresh apple cider

about 1/2 cup buttermilk

2 tblsp melted butter, cooled slightly

2 tblsp honey

Garnish: warm maple syrup, toasted chopped walnuts, dried cranberries

In a large bowl, whisk together the corn meal, almond flour, brown rice flour, garbanzo bean flour, baking powder, salt and cinnamon.  In a separate bowl, whisk together the egg, pumpkin, ricotta, cider, butter and honey.  Pour wet ingredients into dry and mix together gently with a wooden spoon.  Add buttermilk until a thick batter forms.  Do not make this runny.  

Meanwhile, heat a large skillet or griddle over medium heat.  Brush with butter.  Heat your maple syrup in a small saucepan.  

Using an ice cream scoop, place 4 scoops of batter onto the pan or if using a longer griddle, 6.  Smooth with a small offset spatula.  Let the batter firm and turn lightly brown – do not turn until you have to.  Working gingerly, flip the pancakes with a spatula.  Don’t worry if you lose a little batter in this process.  Cook on the second side, adjusting heat if necessary, until the pancakes are firm and nicely browned.  Remove to a serving dish and dress with maple syrup, the toasted walnuts and dried cranberries.  

Enjoy!  You can play with this recipe in any way that you’d like.  If you aren’t gluten-free, add 1/4 cup of all purpose flour in lieu of the same quantity of one of the other flours above.  Also try the 1 tsp of tapioca in the dry ingredients and see how this works.