Pumpkin Pancakes

• 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

1. In a saucepan, combine the syrup ingredients.
2. Bring to a boil over medium heat, stirring occasionally.
3. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
4. Let stand for 30 minutes before serving.
5. For pancakes: combine the dry ingredients in a bowl.
6. In another bowl, whisk the egg yolks, milk, pumpkin, and oil.
7. Stir into dry ingredients just until moistened.
8. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
9. Pour batter by 1/4 cupfuls onto a hot greased griddle.
10. Turn when bubbles form on top of pancakes.
11. Cook until second side is golden.
12. Serve with syrup.

syrup, apple cider, brown sugar, corn syrup, butter, lemon juice, ground cinnamon, ground nutmeg, flour, sugar, baking powder, salt, ground cinnamon, eggs, milk, pumpkin, vegetable oil

Taken from www.food.com/recipe/pumpkin-pancakes-36998 (may not work)