Pumpkin Pancakes - cooking recipe

Ingredients

Hot Cider Syrup
3/4 cup apple cider
1/2 cup packed brown sugar
1/2 cup corn syrup
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pancakes
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, separated
1 cup milk
1/2 cup cooked pumpkin or 1/2 cup canned pumpkin
2 tablespoons vegetable oil

Preparation

In a saucepan, 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 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 1/4 cupfuls onto a hot greased griddle.
Turn when bubbles form on top of pancakes.
Cook until second side is golden.
Serve with syrup.