Pumpkin Pancakes with Cinnamon Brown Butter

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

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