Pumpkin Pancakes with Cinnamon Brown Butter

(Courtesy of Taste of Home)

Ingredients:
1/2 c. butter, cubed
1/4 c. maple syrup
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. chopped pecans, toasted
1 1/2 c. all-purpose flour
2 Tbsp. packed brown sugar
2 tsp. baking powder
1 tsp. salt
2 eggs
1 1/3 c. 2% milk
3/4 c. canned pumpkin
1/2 c. 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 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 in to 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 the brown butter.

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