1 c. sifted flour
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. milk
1/2 c. canned pumpkin
2 slightly beaten egg yolks
2 tbsp. melted butter
2 stiffly beaten egg whites Sift together flour, sugar, baking powder, salt, and cinnamon. Combine milk, yolks, pumpkin, and butter. Add to dry ingredients, stirring just until flour is moistened. Fold in egg whites. Use approximately 1/3 cup batter for each pancake. Makes 8. HOT CIDER SAUCE FOR PANCAKES: Combine 3/4 cup apple juice or cider, 1/2 cup brown sugar, 1/2 cup light corn syrup, 2 tablespoons butter, 1/2 teaspoon lemon juice, 1/8 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Bring to a boil. Simmer about 15 minutes. Makes 1 1/4 cups sauce. |
