Happy Fall Y'all! For my centerpiece, I used my glass hurricane filled with popcorn and a candle nestled in. I used three floral stems that are bent and overlapped for a whimsical candle ring.
I made the machine quilted topper in the Big Star pattern. Won't you join me for a cup of tea or coffee and pumpkin pancakes?
This leaf plate is from Wal Mart, several years ago.
Cinnamon Brown Butter:
1/2 cup butter, cubed
1/4 cup maple syrup
1/2 t. cinnamon
1/4 t. nutmeg
1/2 cup chopped pecan, toasted
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 heat and stir in pecans.
1 and 1/2 cups flour
2 T. brown sugar
2 t. baking powder
1 t. salt
1 t. pumpkin pie spice (my addition!)
1 and 1/3 cups milk
3/4 cup canned pumpkin (you can freeze the rest)
1/2 cup ricotta cheese
In a bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice and salt.
In another bowl, whisk the eggs, milk, pumpkin and ricotta 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 second side until it is golden brown.
Serve with the cinnamon brown butter.
This recipe states that it makes 14, but it made 16 for me. We ate some and I cooled the rest on a wire rack and then I froze the pancakes between sheets of waxed paper and placed in a freeze-proof bag.
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