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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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An excellent Fall breakfast or brunch treat. Ingredients:
3/4 cup apple cider |
1/2 cup packed brown sugar |
1/2 cup corn syrup |
2 tablespoons butter or 2 tablespoons margarine |
1/2 teaspoon lemon juice |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 cup all-purpose flour |
1 tablespoon sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
2 eggs, separated |
1 cup milk |
1/2 cup cooked pumpkin or 1/2 cup canned pumpkin |
2 tablespoons vegetable oil |
Directions:
1. In a saucepan, combine the syrup ingredients.
2. Bring to a boil over medium heat, stirring occasionally.
3. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
4. Let stand for 30 minutes before serving.
5. For pancakes: combine the dry ingredients in a bowl.
6. In another bowl, whisk the egg yolks, milk, pumpkin, and oil.
7. Stir into dry ingredients just until moistened.
8. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
9. Pour batter by 1/4 cupfuls onto a hot greased griddle.
10. Turn when bubbles form on top of pancakes.
11. Cook until second side is golden.
12. Serve with syrup.
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