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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.