Pumpkin Pancakes with Cinnamon Brown Butter

By sheilaolim

Nutritional Facts
2 pancakes with about 2 tablespoons butter equals 394 calories, 24 g fat (11 g saturated fat), 105 mg cholesterol, 612 mg sodium, 38 g carbohydrate, 3 g fiber, 9 g protein.

Ingredients

• 1/2 cup butter, cubed
• 1/4 cup maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped pecans, toasted
• 1-1/2 cups all-purpose flour
• 2 tablespoons packed brown sugar
• 1/2 teaspoon pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1-1/3 cups 2% milk
• 3/4 cup canned pumpkin
• 1/2 cup ricotta cheese

Details

Servings 7
Adapted from keyingredient.com

Preparation

Step 1

* In a small heavy saucepan, cook butter over medium heat for 8-10
minutes or until golden brown, stirring occasionally. Add the maple
syrup, cinnamon and nutmeg. Remove from the heat; stir in pecans.

* In a small bowl, combine the flour, brown sugar, baking powder, cinnamon and salt. In another bowl, whisk the eggs, milk, pumpkin and cheese.

* Stir into dry ingredients just until moistened.

* Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.

Serve with brown butter.