I can't tell you how excited I've been to share this recipe with you all. I'm one of those pumpkin crazies that as soon as the autumn chill sets in, everything I make has some sort or pumpkin in it. These pancakes are the perfect light fluffy concoctions to add to your Saturday morning as you snuggle with your hunny!
Ingredients
HOT CIDER SYRUP
3/4 cup apple juice
1/2 cup packed brown sugar
1/2 cup corn syrup
2 tablespoons butter
1/2 tsp lemon juice
1/8 tsp cinnamon
1/8 tsp ground nutmeg
PANCAKES
1 cup all purpose flour
1 tablespoon sugar
2 tsps baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 eggs
separated
1 cup milk
1/2 cup canned pumpkin
2 tablespoons canola oil
Directions
SYRUP
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 a few minutes before serving
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.
Pour batter by 1/4 cupfuls onto a hot greased pan or griddle. Flip when bubbles form on top of pancakes. Cook until golden. Serve with syrup
Yields
15 pancakes
Recipe from Taste of Home Cooking
Be patient when these are cooking, they cook slower than regular pancakes and if you flip them to soon you'll be eating pumpkin mush which nobody likes :) I used to half recipes this large because it's to much for my husband and I but I recently discovered that if you let the leftover pancakes cool completely and then freeze them in a zip loc bag, they make a perfect quick breakfast, just pop them in the toaster and you're all set! (I do the same thing with waffles)
