Pumpkin Pancakes Recipe with Cajeta de Leche Recipe

Ingredients

• 2 quarts goat’s milk or cow’s milk or a mixture of both milks
• 2 cups granulated sugar
• ½ cinnamon stick or Mexican canela (optional)
• ½ teaspoon baking soda
• 1 tablespoon water
• 1 cup chopped pecans or almonds, toasted
• 2½ cups prepared pancake batter from your favorite mix without the eggs
• 1 cup canned pumpkin puree (if using fresh pumpkin puree, withhold 1 to 2 tablespoons of the required liquid and readjust before cooking)
• 4 eggs, separated
• 1¼ teaspoon vanilla extract
• 1 tablespoon brown sugar
• 1¼ teaspoon ground cinnamon
• ¾ teaspoon nutmeg
• pinch of mace or ground ginger
• vegetable oil for cooking
• Prepare enough of your favorite pancake mix to equal two cups but, do not add any eggs. Set the batter aside to “rest.”
View Full Recipe at Everyday Southwest