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Catch ‘em & Cook ‘em: Pumpkin Pancakes with Cinnamon Brown Butter

February 14, 2018
By Capt. Dick May , Pine Island Eagle


1/2 C butter cubed

1/4 C maple syrup

1/2 tsp cinnamon

1/4 tsp ground nutmeg

1/2 C chopped pecans toasted

1 1/2 C flour

2 Tbsp packed brown sugar

2 tsp baking powder

1 tsp salt

2 eggs

1 1/3 C milk

3/4 canned pumpkin

1/2 C ricotta cheese

How to:

1. In a small heavy saucepan, cook butter over medium heat for 8 to 10 minutes or until golden brown, stirring occasionally.

2. Add maple syrup, cinnamon and nutmeg.

3. Remove from the heat and stir in pecans.

4. In a small bowl, combine the flour, brown sugar, baking powder and salt.

5. In another bowl, whisk the eggs, milk, pumpkin and cheese.

6. Stir into the dry ingredients until moistened.

7. Drop batter by 1/4 cupfuls onto a greased griddle and turn when bubbles form on top.

8. Cook until the second side is golden brown.

9. Serve with brown butter

Makes 14 pancakes

Capt. Dick May was a former long-time island fishing guide and cookbook author.



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