Average Rating: 4.294117TOTAL TIME: Prep: 20 min. Cook: 10 min./batch
YIELD: 14 pancakes (1 cup 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 large eggs, room temperature
- 1-1/3 cups 2% milk
- 3/4 cup canned pumpkin
- 1/2 cup ricotta cheese
Instructions
- 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 cinnamon butter.
Nutrition Facts
2 pancakes with about 2 tablespoons butter: 394 calories, 24g fat (11g saturated fat), 105mg cholesterol, 612mg sodium, 38g carbohydrate (15g sugars, 3g fiber), 9g protein.