Wednesday, March 9, 2011

Pumpkin Pancakes with Cinnamon Brown Butter

On a recent weekend morning, I made these pancakes from the November issue of Taste of Home. I was trying to find my own pumpkin pancake recipe, which was supposed to be the IHOP recipe, but I seem to have misplaced it. The cinnamon brown butter is to die for, but I wasn't impressed with the pancakes because the batter is so thick the insides do not cook before the outsides burn. After doing some research, I found out an electric griddle at a constant temperature of 300 degrees would have taken care of this problem. Also spreading the dough with the back of a spoon to thin the pancake helps.

Pumpkin Pancakes with Cinnamon Brown Butter

1/2 cup butter, cubed
1/4 cup maple syrup
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup chopped pecans, toasted
1 1/2 cups flour
2 tbsps 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 (I used cottage 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 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. Sir in 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.

1 comment:

  1. I like a particularly thin batter, but I usually just add more milk- perhaps that would have helped?


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