Pumpkin Pancakes

Hot Cider Syrup
3/4 cup apple cider or juice
1/2 cup of packed brown sugar
1/2 cup corn syrup
2 T. butter
1/2 tsp lemon juice
1/8 tsp ground cinnamon
1/8 tsp. ground nutmeg

Pancakes
1 cup flour
1 T. sugar
2 tsp. baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 eggs separated
1 cup milk
1/2 cup cooked or canned pumpkin
2 T vegetable oil

In a saucepan combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer uncovered for 20 to 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 hot greased griddle. Turn when bubbles form on top of pancake. Cook until second side is golden. Serve with syrup.
Yield 15 pancakes (1 cup of syrup)