Pumpkin Pancakes with Cinnamon Brown Butter >

By KSmitherman

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
• 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 tasteofhome.com

Preparation

Step 1

Directions
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 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

Directions (continued)
bubbles form on top. Cook until the second side is golden brown.
Serve with brown butter. Yield: 14 pancakes (1 cup butter).