Pumpkin Pancakes

Ingredients

HOT CIDER SYRUP
3/4 cup apple cider or juice
1/2 cup packed brown sugar
1/2 cup corn syrup
2 tablespoons butter
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
1/4 teaspoon ground cinnamon
1/4 Pumpkin Spice
2 eggs, separated
1 1/4 cup milk
1/2 cup canned pumpkin
2 tablespoons canola oil



Directions• 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 30 minutes before serving.
• For 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 griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup. Yield: 15 pancakes (1 cup syrup).

Courtesy of: Taste of Home