Our Thanksgiving morning breakfast. Yum! I'll have to do a trial run sometime this week! Pumpkin Pancakes |
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Submitted By: Brenda Parker
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"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! --Brenda Parker Portage, Michigan"
INGREDIENTS:
HOT CIDER SYRUP: 3/4 cup apple cider or apple juice 1/2 cup packed brown sugar 1/2 cup corn syrup 2 tablespoons butter or margarine 1/2 teaspoon lemon juice 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg PANCAKES: | 1 cup 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 cooked or canned pumpkin 2 tablespoons vegetable oil |
DIRECTIONS:
| 1. | 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 30 minutes before serving. |
| 2. | For pancakes, 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; 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 the syrup. |
| ALL RIGHTS RESERVED © 2011 Allrecipes.com | Printed from Allrecipes.com 10/18/2011 |
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