By the way, this recipe calls for ricotta cheese. I wasn't expecting that, and since I didn't read the recipe ahead of time, I did not have any ricotta. After scouring my fridge, I did see cottage cheese. Normally I would pulse the cottage cheese in my food processor to get rid of the clumps, but I was lazy and didn't want to pull it out. So I mashed it with a fork. There were still small clumps in my pancake batter, but it tasted just fine to me. I wouldn't really recommend using cottage cheese as is though. Next time I'm planning on buying some ricotta so I can try them with that.
I wasn't planning on sharing this recipe for a few more weeks, but it's supposed to snow in Denver Saturday morning so I'm busting them out. And if I'm enjoying them, you should too!
Pumpkin Pancakes with Cinnamon Brown Butter Recipe
Makes about 16 pancakes
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For the butter:
1/2 cup butter
1/4 cup maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped pecans (optional)
For the pancakes:
1 1/2 cups all purpose flour
2 tablespoons packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/3 cup milk
3/4 cup canned pumpkin
1/2 cup ricotta cheese
In a saucepan over medium heat, melt the butter and keep it on the stove until it foams and then starts to turn brown. Scrape up the brown bits, add the cinnamon, nutmeg, and maple syrup, and remove from heat. Stir in the pecans if using (or you can place them on top of your finished pancakes).
In a large bowl, mix together the eggs, milk, sugar, pumpkin, and ricotta cheese. Stir in the brown sugar, baking powder, and salt. Add in the flour and stir until just incorporated.
Heat a skillet over medium heat and spray with cooking spray or melted butter. Drop about 1/4 cup of batter on the skillet and cook until bubbles form on the top (about a few minutes). Flip the pancakes and cook until golden brown. Serve with the butter.
Source: Taste of Home