Pumpkin Pancakes with Hot Cider Sauce

I have been making these pancakes since 1993. When I did the math and realized that meant I had been making them for 19 years I felt kind of, well, old. I discovered the recipe in a Better Homes and Gardens Holiday Celebrations Magazine. Around here they are  known as pumcakes, as my oldest son affectionately named them. For an extra treat serve them with the hot cider sauce. You won't be disappointed.

Pumpkin Pancakes

1 C. all purpose flour

1 tbsp sugar

2 tsp. baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1 C milk

1/2 C canned pumpkin

2 slightly beaten egg yolks

2 tbsp canola oil or coconut oil

2 egg whites

Combine flour, sugar, baking powder, salt, and cinnamon in a large mixing bowl. In a separate bowl combine milk, pumpkin, egg yolks, and oil. Add pumpkin mixture to flour mixture and stir until just blended.

Beat egg whites until stiff peaks form. Gently fold into pumpkin mixture.

Cook on hot lightly greased  skillet or griddle until bubbly. Turn and cook until lightly brown on both sides.

Hot Cider Sauce

3/4 C apple cider or apple juice

1/2 C packed brown sugar

1/2 C light corn syrup

2 tbsp butter

1/2 tsp lemon juice

1/8 tsp cinnamon

1/8 tsp nutmeg

Combine all ingredients in a medium saucepan. Cook and stir over medium heat until sugar dissolves and mixture is bubbly. Simmer about 20 minutes or until reduced to 1 cup. Let stand 30 minutes before serving to thicken.