Pumpkin Pancakes with Sweet Apple Cider Syrup
The flavors of Autumn star in these delightful pumpkin pancakes that are topped with a sweet apple cider syrup. Light and fluffy, the pancakes are perfect for breakfast or brunch or as a snack anytime!
HOT CIDER SYRUP
3/4 cup apple cider or juice
1/2 cup packed brown sugar
1/2 cup corn syrup
2 tablespoons butter
1/2 teaspoon lemon juice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
In a large 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.
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 canned pumpkin
2 tablespoons oil
In a large bowl, combine the dry ingredients
In another bowl, whisk the egg yolks, milk, pumpkin and oil until smooth.
Stir into dry ingredients just until moistened.
In a small 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 brown.
Serve with syrup.
Yield: 15 pancakes (1 cup syrup).
3 each: 448 calories, 14g fat (5g saturated fat), 104mg cholesterol, 544mg sodium, 77g carbohydrate (48g sugars, 1g fiber), 7g protein.
original recipe: tasteofhome.com/recipes/pumpkin-pancakes-with-sweet-apple-cider-syrup
Pro Motion Rehab & Wellness Center
1787 US Hwy 64 W. # 3
Murphy, NC 28906
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