Pumpkin Puff Pancakes with Choice of Syrups

Last night, we had a Breakfast Dinner (don't you love those?) that generated lots of delicious leftovers for Breakfast Breakfast today, some to freeze, and some more batter I'll be making up today.  I doubled the recipe I'm about to share, because once again, I forgot I no longer cook for a herd - not necessary unless you're really wanting a whole lot of pancakes. 

That said, these are good enough, that you just might!  I try to make this recipe sometime in the fall every year - I no longer know where I got the recipe, it's one I hand scribed into a blank recipe book back in the early 80s (that's what we did before computers, kiddos), so it may have come from a magazine, or a cookbook I checked out of the library.  And like an idiot, failed to note the source.  Also no pictures, because the lighting was irreparably wrong on the one I took.

I love pancakes but usually they feel so heavy to me that I can't eat very much - these are different.  The folded in egg whites give these lift and a creamy, melt in your mouth texture that make it hard not to have 'just one more'.

You can certainly enjoy these pumpkin pancakes without either of the syrups, but they are delicious and add an extra special touch - I love the cranberry syrup, Deanna preferred the orange syrup.  I say, have seconds so you can try both! 

Pumpkin Puff Pancakes

Makes approx. 16

2 c all-purpose flour
2 T. Sugar
1 t. Salt
4 t. Baking powder
1 t. Cinnamon
2 c. Milk
1/4 c butter, melted
1 c. Canned pumpkin
4 egg yolks, slightly beaten
4 egg whites, beaten until stiff

Prepare your eggs - separate them, putting the yolks into a large bowl, and the whites into a separate mixing bowl.  Beat the whites until stiff.

In another large bowl, thoroughly combine the flour, sugar, salt, baking powder, and cinnamon.

In the bowl with the yolks, add milk, pumpkin and melted butter and mix thoroughly.

Add the wet ingredients to the dry ingredients, stirring just until dry ingredients are moistened (don't overmix).  Fold in the egg whites.

To make the pancakes, use about 1/3 cup of batter and cook on a hot, greased griddle until bubbles start to form, then flip and cook about another minute.

Serve with choice of syrups, and enjoy!

Maple-Cranberry Syrup

Makes 1 3/4 cups

3/4 c. Packed brown sugar
3/4 c. Water
1/4 c maple pancake syrup
2 c cranberries
2 T. Butter

In a medium saucepan, combine sugar, water, and syrup, stir to dissolve sugar.  Heat to boiling, then reduce heat and simmer for 5 minutes.  Add cranberries and cook until skins pop (about 5 minutes).  Remove from heat and press through a sieve or food mill, discarding cranberry remains.  (I mashed mine through a mesh sieve) Serve warm.

Maple-Orange Syrup
Makes 1 3/4 cups

6 oz frozen orange juice concentrate
2/3 c. maple pancake syrup
1/3 c. Packed brown sugar
1/3 c. Water
2 T. Butter

Combine all in a pot and bring to a boil.  Reduce heat and simmer 10 minutes, stirring occasionally.  Serve warm.

(shared with Made By You Monday, Tuesdays at the Table,  Make it Yours, Whatever Goes Wednesday, I Heart Cooking Club: Kid at Heart 

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