Friday, November 28, 2014

Foodie Friday- Pumpkin Puff Pancakes with Cider Sauce

Pumpkin Puff Pancakes with Cider Sauce
Cider Sauce:
  • 3/4 cup cider or apple juice
  • 1/2 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 2 tbsp (1/4 stick) butter
  • 1 tsp lemon juice
  • 1/4 tsp cinnamon
  • 1/8 tsp ground nutmeg
  • 1 cup sifted all-purpose 
  • 1 tbsp granulated sugar
  • 2 tsp baking powder 
  • 1/2 tsp ground cinnamon 
  • 2 large eggs, separated 
  • 1 cup milk
  • 1/2 cup canned pumpkin 
  • 2 tbsp (1/4 stick) butter, melted
Vegetable oil for frying 

  1. In a medium saucepan, combine all of the cider sauce ingredients and bring to a boil. Lower the heat to low and simmer, uncovered, for 12 to 15 minutes. Keep warm until ready to serve. 
  2. Preheat a griddle or fry pan to 360F. Into a medium bowl, sift together the flour, sugar, baking powder, salt and cinnamon. In a large bowl, beat the egg yolks and add the milk, pumpkin, and butter. Add the dry ingredients all at once, stirring just until the flour is moistened. In a separate bowl, beat the egg whites until stiff, then fold them gently into the flour mixture. 
  3. Add a little bit of oil to the skillet. Using about 1/3 cup of batter for each pancake, cook 4 cakes at a time. Cook until golden brown.
Kelsey Conway
Backus-Page House Museum

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