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.