Pumpkin Pancakes with Cinnamon Brown Butter |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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Good morning, indeed! These tender, moist pumpkin pancakes will make everyone wake up early. The cinnamon butter makes a flavor combo that is out of this world! 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 king arthur unbleached 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:
1. 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.
2. 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.
3. 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).
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