Pumpkin Pancakes

1/2 cup butter
1/4 cup maple syrup
1/2 t. cinnamon
1/4 t. nutmeg
1/2 cup chopped pecans

1 1/2 c. flour
2 T. packed brown sugar
2 t. baking powder
1 t. salt
2 eggs
1 1/3 cups milk
3/4 c. canned pumpkin
1/2 c. ricotta cheese

In a small heavy saucepan, cook butter over med. heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinn., and nutmeg. Remove from the 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. Stir into dry ingredients just until moistened.

Drop batter by 1/4 cupfuls onto a greased hot griddle.

**This recipe is amazing! I doubled it for 4 kids and 4 adults and had quite a few left over. Add a little more milk, as they are a little thick. Thanks to Jill f0r sharing!