In a large bowl, sift together flour, sugar, baking powder, salt, coriander,
cinnamon and nutmeg.
In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla extract.
Pour combined liquid ingredients into dry ingredients and stir until just blended.
Carefully fold in egg whites.
Cook pancakes on a lightly oiled griddle.
Hot Cider Syrup: In a small saucepan, combine apple cider, brown sugar, corn
syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce
heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more.
Serve over pancakes.