Can you imagine waking up to the smell of pumpkin pancakes?  Then, while they are piping hot, smearing cinnamon butter on them and watching the deliciousness drip down the sides?  It's possible and EASY with Taste of Home!

I'm personally inviting you to B105's Taste of Home Cooking School.  It will be held at the Superior Middle School on Saturday, October 27 with our Culinary Specialist Karen Davis.  Don't miss out on the fun, cooking tips, recipes and PRIZES!

INGREDIENTS

•1/2 cup butter, cubed

•1/4 cup maple syrup

•1/2 teaspoon ground 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 2% milk

•3/4 cup canned pumpkin

•1/2 cup ricotta cheese

DIRECTIONS

•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.

•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. Yield: 14 pancakes (1 cup butter).