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Pumpkin Pancakes with Hot Cider Syrup Recipe

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This recipe for Pumpkin Pancakes with Hot Cider Syrup is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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

HOT CIDER SYRUP:

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
Directions:
Directions:
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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