Pumpkin Cornmeal Pancakes

By á-174942

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 cup confectioners’ sugar plus extra
• sugar for topping
• 1/2 teaspoon dried ground ginger
• 1/2 teaspoon cinnamon
• 1 cup pumpkin puree
• 2 eggs lightly beaten
• 2 1/2 cups milk - (to 3 cups) or more for thinner pancakes
• Butter for frying

Details

Servings 1

Preparation

Step 1

Combine dry ingredients in a large mixing bowl. Combine pumpkin and eggs. Beat into dry ingredients. Add milk slowly to make a smooth batter.

Heat some butter in a frying pan and pour some of the batter in. Swirl the batter around to make an evenly thick pancake. Cook on both sides until nicely browned.

Serve hot, heavily dusted with confectioners’ sugar.

This recipe yields ?? servings.