Pumpkin Pancakes with Cinnamon Butter

Pumpkin Pancakes with Cinnamon Butter

Butter
1/4 cup butter
1/4 cup maple syrup
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup chopped pecans, toasted

Pancakes
1 1/2 cups flour
2 tbsp packed brown sugar
2 tsp baking powder
1 tsp salt
2 eggs
1 1/3 cups milk
3/4 cup canned pumpkin
1/2 cup ricotta cheese

1. In heavy saucceman, cook butter over medium heat for 5-10 minutes or until golden brown, stirring occasionally.
2. Add the maple syrup, cinnamon and nutmeg. Remove from heat and stir in pecans.
3. In a small bowl, combine flour, brown sugar, baking powder and salt.
4. In a separate bowl whisk together eggs, milk, pumpkin and cheese. Stir in dry ingredients until just moistened.
5. Drop batter by 1/4 cupfuls onto a greased hot griddle, turning when bubbles form on top.
6. Serve with cinnamon butter.

Notes: This is a quick and easy recipe, great for any meal. It made 12 pancakes.

Recipe Origination: "Better Homes and Gardens"