Pumpkin Pancakes With Cinnamon Brown Butter

Not WW but a great recipe for the holidays.

14 pancakes

1/2 cup butter, cubed
1/4 cup maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans, toasted
1 1/2 cups all purpose flour
2 tablespoons packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 1/3 cups milk
3/4 cup canned pumpkin
1/2 cup ricotta cheese

In a small saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring often.  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.  Stir into dry ingredients just until moistened.

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