pumpkin pancakes w/ cinnamon brown butter

This was adopted from the Taste of home magazine

I did, however, make a few alterations.

cinnamon brown butter

1/2 cup butter

1/2 cup real maple syrup

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup chopped pecans, toasted

In a small saucepan, melt butter over medium heat for 8-10 minutes until golden brown,

stirring occasionally.

add the maple syrup,cinnamon & nutmeg.

add the pecans & remove from heat.

pumpkin pancakes

1 -1/2 cup all-purpose flour

2 Tablespoons packed brown sugar

2 teaspoons baking powder

1 teaspoon salt

2 eggs

1-1/3 cup milk

1 cup canned pumpkin

1/2 cup ricotta cheese

In a small bowl, combine dry ingredients.

In another larger bowl, combine wet ingredients.

gently stir dry ingredients into wet ingredients just until moistened.

Drop batter by 1/4 cup onto a greased (butter) griddle.

batter will be thicker so use the back of a spoon to quickly spread thinner.

turn, once bubbles form on top & flip.

serve with cinnamon brown butter.

enjoy!

if you prefer to just use maple syrup, i would suggest

adding the cinnamon to the pancake batter.