photo by Bayhill
- Ready In:
- 1hr 10mins
Hot Cider Syrup
- 3⁄4 cup apple cider
- 1⁄2 cup packed brown sugar
- 1⁄2 cup corn syrup
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄2 teaspoon lemon juice
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs, separated
- 1 cup milk
- 1⁄2 cup cooked pumpkin or 1/2 cup canned pumpkin
- 2 tablespoons vegetable oil
- 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 egg yolks, milk, pumpkin, and oil.
- Stir into dry ingredients just until moistened.
- In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
- 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.
- Serve with syrup.
Questions & Replies
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Ooooooooooooo, I have been waiting for a perfect cold Fall morning to make these, and today was the day! They are so delicious! My family went nuts and said this is one of their favorite breakfasts now!! I thank you so much for posting this! Only thing I did different was to double the recipe for both pancakes and cider syrup and it's a good thing I did! (I know my family well! lol) Thanks, Nurse Di!! May use a dollop of whip cream on top next time, but awesome without as well!! You have to try this recipe people!! :-)
I made these pancakes while my parents were visiting. We thought they tasted delicious and made a beautiful fall country breakfast. The texture was not too heavy and the spiced flavor was very nice. My dad and husband liked theirs with maple syrup but mom and I liked ours better with the cider syrup. A very classy and scrumptious pancake. Thanks Nurse Di.
These were delicious!!! I did make a few changes however. I used all Whole wheat flour instead of white, only one TBSP of butter instead of 2 in the syrup, replaced 1 egg with Flax Seed egg subtitute (1 Tbsp ground flax seed and 3 TBSP water), and used Truvia in place of the sugar. I also forgot to separate the egg and whip the egg whites, I just mixed it all in together, it didn't seem to hurt the pancakes at all. My family LOVED them!! Great for a rainy Fall morning! Besides.....anything with pumpkin....I'm all for!!! Mmmmm! Thanks!
These pancakes were SO light and fluffy, a result of beating the egg whites I assume, don't skip this step! I used half whole wheat flour and half white, and pumpkin pie spice instead of cinnamon. I was going to just use maple syrup, then realized I didn't have any and I'm glad! The syrup was delicious. I saved the leftovers to try on my Pumkin French Toast (#192744)tomorrow morning! Yum! Thanks for this recipe!