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.  

Blueberry Cheesecake Flapjacks

I love love love breakfast foods!  But I am not a morning person.  I know, not a good combination.  So we regularly have breakfast for dinner.  In fact, last month I actually made pancakes for breakfast and my 3 year-old commented that pancakes were not breakfast food, but dinner food.  So whether you make these for dinner or breakfast you will flip for these flapjacks!  It's like eating blueberry cheesecake for breakfast or dinner, whichever. 

Prep Time: 30 minutes

Cook Time: 5 minutes per batch - longer if you are using frozen blueberries
Yield: 12 pancakes (I always double the batter but you don't need to double the cream cheese mixture)
Family Friendliness: Some of my kids aren't fans of blueberries, so I leave the blueberries out of theirs, but the pancakes are still yummy without them.

Blueberry Cheesecake Flapjacks

1 pkg. (3 oz.) cream cheese, softened
¾ c. whipped topping (I don't like whipped topping so I use real whipped cream)
1 c. all-purpose flour
½ c. graham cracker crumbs
1 T. sugar
1 t. baking powder
½ t. baking soda
¼ t. salt
2 eggs, lightly beaten
1¼ c. buttermilk (no substitutes and don't use the powdered stuff)
¼ c. butter, melted
1 c. fresh or frozen blueberries
¾ c. maple syrup, warmed
Additional blueberries, optional
Directions: For topping, in a small bowl, beat cream cheese and whipped topping until smooth.  Chill until serving.  In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt.  Combine the eggs, buttermilk, and butter; add to dry ingredients just until moistened.  Fold in blueberries.  Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top.  Cook until the second side is golden brown.  Spread topping over pancakes.  Top with warm syrup; sprinkle with additional blueberries if desired.

(This recipe and photo are originally from a Taste of Home Magazine or tasteofhome.com)