"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pumpkin Pancakes with Hot Cider Syrup Recipe

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This recipe for Pumpkin Pancakes with Hot Cider Syrup, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Moilanen
Added: Wednesday, January 9, 2008


2 cups 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 cups milk
1 cup canned pumpkin, mashed
4 egg yolks
4 ox. melted butter
1 tbsp. vanilla
4 egg whites, stiffly beaten


1 1/2 cup apple cider
1 cup brown sugar
1 cup 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 and 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,k 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.

Number Of Servings:
Number Of Servings:
Serves 6




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