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

Pancakes:

• 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 

Instructions:

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