Pumpkin Pancakes with Apple Cider Syrup

Pumpkin Pancakes with Apple Cider Syrup

2C all purpose four

2T sugar

4tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

4 eggs, separated

2C milk

1C canned pumpkin

4T canola oil

Combine the dry ingredients in a bowl. In another bowl whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form, the fold into the batter. Pour batter by ¼ cupfuls onto hot greased griddle. Turn with bubbles form on top of pancakes. Cook until second side is golden brown. Serve with apple cider syrup or with maple syrup. Garnish with whipped cream and sprinkle with nutmeg, if desired.

Apple Cider Syrup

1 ½ C apple cider or juice

1C packed brown sugar

1C corn syrup

4T butter or margarine

1tsp lemon juice

¼ tsp ground cinnamon

¼ t ground nutmeg

In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat, simmer uncovered for 20-25 minutes or until slightly thickened. Let stand for a few minutes before serving.