Recipe for: Pumpkin pancakes with ricotta and miso-caramel sauce with candied persimmon (variant a7769dda) - photo 1
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Recipe for: Pumpkin pancakes with ricotta and miso-caramel sauce with candied persimmon (variant a7769dda)

Desserts Fusion cuisine 75 min Medium 8 wyświetleń ~29.72 PLN - (0)
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Description

A seasonal fusion dessert combining the sweetness of pumpkin and persimmon (kaki) with creamy Italian ricotta and a bold umami miso-caramel sauce. The pancakes are fluffy thanks to the roasted pumpkin puree and light ricotta in the batter, while the contrast of textures is provided by candied slices of kaki and crunchy pecans. The dish merges elements of European cuisine (ricotta, roasted pumpkin) with a Japanese touch (miso) and is perfect for cooler, seasonal afternoons or as an impressive dessert for dinner. Serve warm: aromatic, golden pancakes with a smooth sauce, bright slices of kaki, and a green mint leaf for freshness. Visually appealing with a contrast of colors: the orange of pumpkin and kaki, the light cream of ricotta, and the dark, glossy miso-caramel sauce, sprinkled with nuts.

Ingredients Used

Ingredients (16)

Servings:
4
  • White miso paste 30 g
  • Wheat flour 200 g
  • Baking powder 10 g
  • Pumpkin puree (baked pumpkin blended) 300 g
  • Milk 200 ml
  • Butter 50 g
  • Rapeseed oil 30 g
  • Ricotta 200 g
  • White chocolate 80 g
  • Honey 40 ml
  • Sugar 60 g
  • Persimmon 2 szt. (~300 g)
  • Chicken egg 2 szt. (~120 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • ✨ Opcjonalne
  • Fresh mint 0.3 pęczków (~10 g)
  • Walnuts 40 g
💰 Szacowany koszt dania: ~29.72 PLN (7.43 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients and tools: a large bowl, a whisk or hand mixer, a measuring cup, a spoon for scooping pancakes, a non-stick frying pan with a diameter of about 24-26 cm, 2 baking sheets, and parchment paper. Take the ricotta out of the fridge to reach room temperature (about 15 minutes). If you don't have ready-made pumpkin puree, roast half a medium pumpkin: cut it in half, remove the seeds, bake at 200°C for about 35-45 minutes until the flesh is soft, cool, and blend into a smooth puree.

Ingredients: Pumpkin puree (baked pumpkin blended), Ricotta
Use a large bowl and a wooden spoon or a mixer with a whisk attachment. When baking the pumpkin, line the baking sheet with parchment paper and bake skin side up — it's easier to remove the flesh.

Dough

2

In a large bowl, sift the flour and baking powder, then mix with a wooden spoon to evenly combine the dry ingredients. Make a well in the center of the dry ingredients about 6-8 cm wide.

Ingredients: Wheat flour, Baking powder
Sifting aerates the flour and removes lumps of baking powder. Use a medium-mesh sieve.
3

In a separate bowl, thoroughly mix the pumpkin puree (300 g) with the eggs (120 g), milk (200 ml), melted and cooled butter (50 g), sugar (60 g), and 1-2 pinches of salt (2 g). Whisk the mixture for 30-45 seconds until the batter is smooth and there are no lumps of puree.

Ingredients: Pumpkin puree (baked pumpkin blended), Chicken egg, Milk, Butter, Sugar, Salt
Use a hand whisk or mixer on the lowest speed. The mixture should be liquid and smooth, not too thick.
4

Pour the wet ingredients into the well of the dry ingredients and mix with a fork or wooden spoon, starting in the center and gradually pulling the flour from the sides of the bowl. Mix only until the ingredients are combined – the mixture should be thick but pourable; if it seems too thick, add 1-2 tablespoons of milk (15-30 g). Finally, gently fold in the ricotta (200 g) with a spoon, so that small lumps of cheese remain — they will add creaminess after frying.

Ingredients: Wheat flour, Pumpkin puree (baked pumpkin blended), Chicken egg, Milk, Butter, Ricotta
Do not mix too long — excessive kneading develops gluten and will make the pancakes tough. The ideal consistency resembles thick cream or thick yogurt.

Candied persimmons

5

Slice the kaki (300 g) into thin slices (about 3-4 mm). In a flat pan, heat 20 g of honey (from 40 g) and 10 g of butter (you can use the reserved butter) over low heat until the honey slightly melts (about 30 seconds). Arrange the kaki slices in a single layer and candy for 1-2 minutes on each side over very low heat — gently, so that the slices soften and gain shine, but do not fall apart. After 1-2 minutes, transfer to a plate lined with baking paper to cool.

Ingredients: Persimmon, Honey, Butter
Use a wide pan so the slices do not overlap. The candied process is quick — watch closely: the slices should be glossy, slightly soft, but still hold their shape.

Miso-caramel sauce

6

In a small saucepan, pour in the white chocolate (80 g) broken into pieces, add 20 g of honey (the remaining part) and 30 g of miso paste. Heat over very low heat, stirring with a silicone spatula to prevent the chocolate from burning. When the ingredients have melted and combined (about 2-4 minutes), remove from heat and vigorously mix until the sauce is smooth, shiny, and slightly thickening. The sauce should have a deep flavor: sweet, but with a distinct, subtle umami from the miso.

Ingredients: White chocolate, White miso paste, Honey, Milk
Use a heavy-bottomed saucepan and stir constantly. If the sauce is too thick after removing from heat, add 1 teaspoon (5 g) of warm milk. This step is crucial for balancing the flavors — do not overheat (there should be no smoking layer).

Frying the pancakes

7

Heat a non-stick skillet over medium heat. Pour a thin layer of canola oil (about 1 tablespoon = 15 g) and spread it with a brush or paper towel. Scoop 2 tablespoons of batter for one small pancake (you can use an ice cream scoop), and place it on the heated skillet, leaving space between them. Fry for 2-3 minutes on one side until the edges set and the surface has bubbles; flip and fry for another 1.5-2 minutes until the pancakes are golden. They should be evenly browned and slightly springy when pressed.

Ingredients: Rapeseed oil
The best pan is 24-26 cm in diameter. Don't flip the pancakes too early — wait until the edges are dry and bubbles appear on the surface. Season the pan with oil between batches.

Crispy nuts

8

In a small dry skillet, toast the pecans (40 g) for 2-3 minutes over medium heat, stirring - they should lightly brown and release their aroma. Be careful not to burn them. After toasting, chop into larger pieces.

Ingredients: Walnuts
Use a dry pan and stir constantly with a wooden spoon. The nuts burn quickly — remove them immediately when they release their aroma.

Assembly and serving

9

On each plate, stack 3-4 warm pancakes on top of each other. Spread a tablespoon of miso-caramel sauce (about 20-30 g) on top, add 2-3 candied slices of persimmon, and a few pieces of toasted pecans. Finally, place a tablespoon of fresh ricotta (about 30-40 g) next to the pancakes and garnish with a mint leaf. Serve immediately — the pancakes taste best warm, with the contrasting cool cheese and glossy sauce.

Ingredients: White chocolate, White miso paste, Persimmon, Walnuts, Ricotta
Use a spoon to apply the sauce, gently add the ricotta with a spoon or a scoop. Additionally, you can add a sprinkle of lightly ground nut pralines for extra crunch (optional).

Final tips

10

Check the taste — if the sauce is too sweet, add a pinch of salt or a bit of miso paste to balance it out. If the pancakes are cooling down, you can keep them in the oven at 80°C on a baking sheet lined with parchment paper for a maximum of 10-15 minutes before serving.

Ingredients: Salt, White chocolate, White miso paste
Do not keep the pancakes in the oven for more than 15 minutes — they will lose moisture. Store the sauce separately and drizzle it just before serving.

Fun Fact

💡

Miso, a traditional Japanese paste, is used not only in soups — adding it to sweet sauces (e.g., caramel) is a technique used by chefs to introduce subtle umami and balance sweetness. The combination of miso with white chocolate creates a smooth, complex flavor.

Best for

kolacja jesienna przyjęcie dla znajomych świąteczne popołudnie

Tips

🍽️ Serving

Serve the pancakes warm, with the sauce just before serving. For visual effect, arrange the pancakes slightly offset, drizzle the sauce from the side to create a shine, and the candied persimmon and fresh mint will add a color contrast. You can add a scoop of vanilla ice cream instead of ricotta for a more dessert-like version.

🥡 Storage

Pancakes can be stored in the fridge for up to 24 hours in an airtight container; before serving, heat them in a pan or in the oven for 5-8 minutes at 160°C. The miso-caramel sauce can be stored in the fridge for up to 3 days in a jar; before use, warm it briefly in a water bath or microwave (10-20 s) and stir.

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