PUMPKIN PUFF PANCAKES
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.
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