Pumpkin Pancakes with Cinnamon Brown Butter

I love making breakfast for supper, especially on the weekends... It just seems like a quick meal and one that is "comfort food" to me! But, to spice it up a little, I love to find new twists on our old favorites. This recipe turned out to be a fun new twist, although I don't know if I would waste my time on the cinnamon brown butter again... Make sure that you cook these a little bit longer, the insides weren't quite as done as I would have liked them to be! :)


Pumpkin Pancakes with Cinnnamon Brown Butter
(recipe found in Taste of Home)

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 milk
3/4 cup canned pumpkin
1/2 cup ricotta cheese

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.