PUMPKIN PANCAKES WITH HOT CIDER SYRUP
Pumpkin Pancakes
2 c. flour 2 tbsp. sugar 4 tsp. baking powder 3/4 tsp. salt 1/2 tsp. coriander, ground 1 tsp. cinnamon 1/2 tsp. nutmeg 1 1/2 c. milk 1 c. canned pumpkin, mashed 4 egg yolks 4 oz. melted butter 1 tbsp. vanilla 4 egg whites, stiffly beaten
HOT CIDER SYRUP:
1 1/2 c. apple cider 1 c. brown sugar 1 c. corn syrup 2 oz. butter 2 tbsp. lemon juice 1/8 tsp. cinnamon 1/8 tsp. nutmeg Grated rind from 1 lemon 2 apples, peeled, cored & thinly sliced
In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg.
In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites.
Cook pancakes on a light oiled griddle.
In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples.
Heat for several minutes more. Serve over pancakes.
Serves 6.
