Warm sweet corn and ricotta griddle cakes with ginger peaches and toasted maple syrup

Instructions

1. 1

   1. In a small skillet over medium heat, toast the pumpkin seeds for 2 to 3 minutes until fragrant. Add 1 tablespoon of the sugar and cook 30 seconds more, stirring, until it lightly coats the seeds. Transfer to a plate to cool.

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   2. In a bowl, whisk together the all-purpose flour, fine cornmeal, baking powder, salt, and ground cinnamon.

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   3. In another bowl, whisk the ricotta, egg, milk, vanilla extract, melted butter, and the remaining sugar until smooth. Fold in the sweet corn kernels.

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   4. Add the dry ingredients to the wet mixture and stir just until combined, without overmixing. Let the batter rest for 5 minutes so the cornmeal can hydrate.

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   5. Heat a large nonstick skillet or griddle over medium-low heat and grease it with a little butter. If you want to keep the cakes warm, preheat the oven to 200 °F / 95 °C and place a tray inside.

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   6. Spoon portions of batter, about 3 tablespoons per cake, onto the skillet and cook for 2 to 3 minutes per side, until golden and cooked through in the center. Repeat with the remaining batter, adding more butter to the skillet as needed. Hold the finished cakes in the oven at 200 °F / 95 °C.

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   7. In the same skillet, add the peaches, fresh ginger, lemon juice, and maple syrup. Cook over medium heat for 3 to 5 minutes, stirring gently, until the peaches are tender and the syrup looks glossy and slightly thickened.

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   8. Serve the warm griddle cakes with the ginger peaches spooned over the top. Drizzle with the syrup from the pan and finish with the toasted pumpkin seeds for crunch.

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   9. For a more polished presentation, you can give the plated desserts a final 1-minute warm-up in the oven at 200 °F / 95 °C before serving.

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    10. Serve immediately to enjoy the tender cakes, juicy fruit, and crisp finish at their best.