Pumpkin Pancakes with Hot Cider Syrup

So I was picking up my kids today from a friends' house on Monday and while admiring her freshly baked pumpkin pies she informed me that yesterday was the official start of pumpkin season.  Apparently, in her house, pumpkin season lasts until the new year.  As her husband added, “Pumpkin pie is too good to only eat on Thanksgiving.”  I couldn't agree more.  So in order to celebrate the beginning of pumpkin season here is a different twist on pancakes.  My mom started making these sometime when I was in college.  They fill the kitchen with the yummy aromas of fall.  The idea of them makes me fill warm and cozy.  Take note that the syrup needs to cook for 20-25 minutes and then stand for 30 minutes before serving.  Maybe my friends can add these to their pumpkin recipe collection!

Pumpkin Pancakes with Hot Cider Syrup

Prep Time: 15 minutes
Cook Time: Syrup – 20-25 minutes plus 30 minute standing time -Pancakes about 5 minutes per batch
Yield: 15 pancakes (1 cup syrup)

Ingredients:

SYRUP:
¾ c. apple cider or juice
½ c. corn syrup
½ t. lemon juice
½ c. packed brown sugar
2 T. butter or margarine
1/8 t. each cinnamon and nutmeg

PANCAKES:

1 c. flour
2 t. baking powder
½ t. cinnamon
1 c. milk
2 T. vegetable oil
1 T. sugar
½ t. salt
2 eggs, separated
½ c. canned pumpkin
Directions: Combine the syrup ingredients.  Bring to a boil over medium heat, stirring occasionally.  Reduce heat; simmer, uncovered, for 20-25 minutes, or until slightly thickened.  Let stand for 30 minutes before 30 minutes before serving.  For pancakes, combine the dry ingredients in a bowl.  In another bowl, whisk the egg yolks, milk, pumpkin and oil.  Stir into dry ingredients just until moistened.  In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.  Pour batter by ¼ cupfuls onto a hot greased griddle.  Turn when bubbles form on top of pancakes.  Cook until second side is golden brown.  Serve with syrup.