 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 5 |
|
The flavors of autumn star in these delightful pumpkin pancakes that are topped with a sweet apple cider syrup. Light and fluffy, the pancakes are perfect for breakfast or brunch or as a snack anytime! Ingredients:
hot cider syrup |
3/4 cup apple cider or juice |
1/2 cup packed brown sugar |
1/2 cup corn syrup |
2 tablespoons butter |
1/2 teaspoon lemon juice |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
pancakes: |
1 cup king arthur unbleached all-purpose flour |
1 tablespoon sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
2 eggs, separated |
1 cup milk |
1/2 cup canned pumpkin |
2 tablespoons canola oil |
Directions:
1. In a large 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 30 minutes before serving.
2. For pancakes, in a large bowl,combine the dry ingredients In another bowl, whisk the egg yolks, milk, pumpkin and oil until smooth. Stir into dry ingredients just until moistened. In a small bowl, beat the egg whites until soft peaks form; fold into batter.
3. Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup. Yield: 15 pancakes (1 cup syrup).
|
|