Pumpkin Pancakes

• 1-1/2 cup All-purpose Flour
• 2 Tablespoons Packed Light Brown Sugar
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 3 dashes Cinnamon
• 2 dashes Nutmeg
• 1 dash All Spice
• 2 whole Eggs
• 1 cup Milk (I Used 2 %)
• 3/4 cups Canned Pumpkin (not Pumpkin Pie Filling)
• 1/2 cups Ricotta Cheese

1. *Note all spices are to taste. If you like one of the spices more than another, dash away!
2. In a small bowl, combine the flour, brown sugar, baking powder and salt. Add in spices to taste. Set aside.
3. In another bowl whisk the eggs, milk, pumpkin and cheese. Stir this mixture into the dry ingredients just until moistened, and don't worry - the batter will be a bit lumpy.
4. Drop batter by 1/4 cupfuls onto a greased hot griddle and cook until both sides are golden brown.
5. Yield: around 15 mid-sized pancakes.

allpurpose, brown sugar, baking powder, salt, cinnamon, nutmeg, all spice, eggs, milk, pumpkin, ricotta cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/pumpkin-pancakes-7/ (may not work)