Pumpkin Pancakes Recipe

If you make a double batch of these delicious pumpkin pancakes for breakfast, you'll have enough left over for a healthy, yummy snack for your babysitting co-op shift later on in the day. When using pancakes as snacks, don't bother with the messy syrup. Just let kids pick them up and eat them like pretzels.

These pumpkin pancakes are high in vitamins and fiber, and they're moist and fluffy, too. Stock up on pumpkin now while it's cheap, and you can enjoy pumpkin pancakes all winter long.

Pumpkin Pancakes

1/2 cup whole wheat flour
1/2 cup unbleached white flour
2 tsp. baking powder
1/2 tsp. cinnamon
1 cup milk
1 Tbs. vegetable oil
1 Tbs. sugar
1/2 tsp. salt
2 eggs, separated
1/2 cup canned pumpkin

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 egg whites until soft peaks form; fold into batter. Pour batter by 1/4 cupfuls onto a hot greased griddle. Cook as usual for pancakes. Yields about 15 pancakes.

And if that weren't enough, here's a recipe for Hot Cider Syrup:

1/2 cup packed brown sugar
1/2 cup corn syrup
2 Tbs. butter
3/4 cup apple cider or apple juice
1/2 tsp. lemon juice
1/8 tsp. cinnamon
1/8 tsp. nutmeg

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.