Puffy Pumpkin Pancakes with Hot Cider

Classic Fall Recipe from Nova Scotia, Canada

The pumpkin harvest often brings out creative cookery. With the help of a blender the pumpkins can be whipped to a smooth puree and cooked into pancakes, pies and other delectables.

Apples are bountiful too, and there many ways to use the apples as well as the pumpkins.

Here's a tried and true pancake recipe from Eastern Canada. The town of Windsor, Nova Scotia, at the head of the Evangeline Trail, is gaining recognition as the "Pumpkin Capital of the Word."

Puffy Pumpkin Pancakes

Makes 4 servings.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp. granulated sugar
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1 cup milk
• 1/2 cup cooked pumpkin puree (fresh or canned)
• 2 egg yolks, lightly beaten
• 2 tbsp. butter
• 2 egg whites, stiffly beaten

Instructions

1. Sift together dry ingredients.
2. Combine milk, pumpkin puree, egg yolks and butter.
3. Add to dry ingredients; stir until evenly moistened.
4. Fold in egg whites.
5. For each pancake, pour 1/3 cup batter on hot greased griddle.
6. Cook until golden on both sides.
7. Serve with Hot Cider Sauce.

Hot Cider Sauce

Makes 1 1/4 cups.

Ingredients

• 3/4 cup apple cider or juice
• 1/2 cup brown sugar
• 1/2 light corn syrup
• 2 tbsp. butter
• 1/2 tsp. lemon juice
• Pinch each of cinnamon and nutmeg

Instructions

1. In a saucepan, combine all ingredients.
2. Bring to boil, reduce heat and simmer, uncovered, 15 minutes.

This a wonderful and very tasty breakfast; it is great doubled and served to guests.