Ingredients Jump to Instructions ↓

  1. 3/4 cup apple cider or apple juice

  2. 1/2 cup packed brown sugar

  3. 1/2 cup corn syrup

  4. 2 tablespoons butter or margarine

  5. 1/2 teaspoon lemon juice

  6. 1/8 teaspoon ground cinnamon

  7. 1/8 teaspoon ground nutmeg PANCAKES:

  8. 1 cup all-purpose flour

  9. 1 tablespoon sugar

  10. 2 teaspoons baking powder

  11. 1/2 teaspoon salt

  12. 1/2 teaspoon ground cinnamon

  13. 2 eggs, separated

  14. 1 cup milk

  15. 1/2 cup cooked or canned pumpkin

  16. 2 tablespoons vegetable oil

Instructions Jump to Ingredients ↑

  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. 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. 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. ');


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