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    Pumpkin Pancakes with Cider Syrup


    Source of Recipe


    Alicia's Country Kitchen modified by Angele O'Connell

    Recipe Introduction


    I can feel the cool breeze and hear the leaves rustling while reading this recipe!

    List of Ingredients




    PUMPKIN PANCAKES WITH HOT CIDER SYRUP
    2 c. gfcf 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. rice milk
    1 c. canned pumpkin, mashed
    4 egg yolks
    4 oz. melted gfcf 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 (Iwonder if brown rice syrup or Pear Sweet would work w/this)
    2 oz. gfcf butter
    2 tbsp. lemon juice
    1/8 tsp. cinnamon
    1/8 tsp. nutmeg
    Grated rind from 1 lemon
    2 apples, peeled, cored & thinly sliced (pears work well too)

    Recipe



    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.

 

 

 


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