Puffy Pumpkin Pancakes with Mulled Cider Sauce

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

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


Hot Cider Sauce

Makes 1 1/4 cups.

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

In a saucepan, combine all ingredients.
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.