Thursday, October 11, 2012

Pumpkin Pancakes with Cinnamon Syrup

On Saturday mornings my daughter will come to the kitchen and guess what I'm cooking by the delicious smells that waft down the hall and under her bedroom door, "I knew it was a pancake morning! I smelled them when I was sleeping!"

The smell of cinnamon and pumpkin would be a wonderful aroma to wake your family up with this weekend. These soft, moist, fluffy whole wheat pumpkin pancakes have a hint of pumpkin and cinnamon in them with the added crunch of walnuts.  Top these pancakes with a delicious cinnamon syrup to really up the "wow" factor.

Whole Wheat Pumpkin Walnut Pancakes with Cinnamon Syrup
((Printable Recipe))

2 cup whole wheat flour (or all-purpose flour)
2 tablespoon sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
4 eggs, separated
2 cup milk
1 cup pumpkin
1/2-1 cup chopped walnuts
4 tablespoons oil

1. Whisk together the flour, sugar, baking powder, salt and cinnamon together.  Stir in the walnuts and set aside.

2. Whisk the egg yolks, milk, pumpkin and oil together.  Set aside.

3. Whip the egg whites until soft peaks form.  Set aside.

4. Mix the pumpkin mixture in with the dry ingredients.  Stir just until combined.  Gently fold in the egg whites until no white streaks remain.

5. Pour 1/4 cup of batter on to a hot greased griddle.  When bubbles appear, flip and continue cooking.

Cinnamon Syrup
(Recipe source: Love to Cook)

1/2 cup white sugar
1/2 cup packed brown sugar
2 tablespoons all purpose flour
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup water

1. Stir the ingredients together in a small sauce and bring to a boil over medium heat, stirring occasionally.

2. Boil for a few minutes and stir until it thickens.

3. Remove from heat and set aside until needed.

Linked to: Weekend Potluck

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