vrijdag 22 november 2013

Pumpkin Pancakes With Apple-Cider Syrup (Kopie)



•3/4 cup unsweetened apple juice
•1/2 cup packed brown sugar
•1/2 cup corn syrup
•1/2 Tbsp vegetable oil
•1/2 tsp lemon juice
•1/8 tsp ground cinnamon
•1/8 tsp ground nutmeg

•1 cup unbleached all-purpose flour
•1 Tbsp white sugar
•2 tsp baking powder
•1 tsp pumpkin pie spice
•1/2 tsp salt
•1/2 tsp ground cinnamon
•4 egg whites, beaten
•1 cup skim milk
•1/2 cup canned pumpkin puree
•2 Tbsp vegetable oil

Syrup: Combine syrup ingredients in a saucepan over medium heat and bring to a boil, stirring constantly. Reduce heat to low and simmer uncovered 20-25 minutes, then let stand 30 minutes while making pancakes.

Pancakes: Preheat griddle. Combine flour, sugar, baking powder, pumpkin pie spice, salt, and cinnamon in large bowl. In separate bowl, beat together milk, pumpkin, and oil. Stir into dry ingredients, just until moistened, then fold in egg whites. Spray griddle with nonstick spray, and pour 1/4 cup of batter at a time to form pancakes. Flip when bubbles form. Serve hot with re-warmed syrup and walnuts or pecans, if desired.

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