Categories: Breakfast, Fall, Pancakes, Pumpkin

Ingredients

• Hot Cider Syrup
• 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
• Pancakes
• 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.

5. In another bowl, whisk the egg yolks, milk, pumpkin, and oil.

6. Stir into dry ingredients just until moistened.

7. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.

8. Pour batter by 1/4 cupfuls onto a hot greased griddle.

9. Turn when bubbles form on top of pancakes.

10. Cook until second side is golden.

11. Serve with syrup.

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