In Virginia, autumn is a long, glorious season with most days in the 50's and 60's. The streets are lined with tall beautiful oaks and maples ablaze with color that make even driving around the DC beltway a scenic drive this time of year. But despite the beauty and the comparative mildness of DC autumns, every morning I wake up wishing I could snuggle under the covers a little longer. I shiver my way to the shower and bundle up in sweatshirts and jackets until it starts to warm up in the afternoon. One thing that gets me warmed up a little faster though is a good hearty breakfast--like these pumpkiny pancakes! I love the slight chewiness and tang that the ricotta cheese adds to the flavor and the brown butter topping is out-of-this-world! It'll warm you right up and thaw out those nose hairs in no time! :)
Click here for printable recipe.
The ingredients:
TOPPING:
1/2 cup butter
1/3 cup maple syrup
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup chopped pecans, toasted
PUMPKIN PANCAKES:
1-1/2 cups all-purpose flour (we used 100% whole-wheat flour)
2 Tbs. 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
FOR TOPPING: 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. Set aside.
FOR PANCAKES: 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/pecan topping. Enjoy!
