Pumpkin Pancakes with Cinnamon Brown Butter
By TrayH
Good morning, indeed! These tender, moist, pumpkin pancakes will make everyone wake up early. The cinnamon butter makes a flavor combo that is out of this world! I highly reccomend doubling this recipe =)
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
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.
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