Pumpkin Pancakes with Cinnamon Brown Butter

This recipe is from the October/November 2010 Taste of Home Magazine. I kept looking at this recipe wanting to make it. Tonight, we decided to have breakfast for dinner. It made a lot. I should've halved the recipe. It was quite good. I loved the pecan topping.

Pumpkin Pancakes with Cinnamon Brown Butter

Ingredients:

1/2 cup butter, cubed

1/4 cup maple syrup

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/2 cup chopped pecans, toasted

1 1/2 cups all-purpose flour

2 T packed brown sugar

2 tsp baking powder

1 tsp salt

2 eggs

1 1/3 cups milk

3/4 cup canned pumpkin

1/2 cup ricotta cheese

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 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 bubbles form on top. Cook until second side is golden brown.

Serve with brown butter.

Yield: 14 pancakes.