I got this recipe off Allrecipes.com. We knew we wanted to have breakfast for dinner and Kevin wanted pancakes so I said "pumpkin pancakes" since I have been on such a pumpkin kick lately. He said sure, so I had to search for a recipe, man am I happy I came across this one!
INGREDIENTS
HOT CIDER SYRUP:
3/4 cup apple cider or apple juice
1/2 cup packed brown sugar
1/2 cup corn syrup (I used Karo dark as it's all I had)
2 tablespoons butter or margarine
1/2 teaspoon lemon juice (I used lime as I didn't have lemon)
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
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 eggs, milk, pumpkin and oil. Stir into dry ingredients just until moistened.
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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