Pumpkin Cornmeal Pancakes

By Tom421

Ingredients

• 1 1/2 cups all-purpose flour, about 7 ounces
• 1 cup cornmeal, 5 ounces
• 1/2 cup brown sugar, packed
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 eggs, beaten
• 1 1/4 to 1 1/2 cups milk
• 1 cup canned pumpkin
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• vegetable oil for the skillet or griddle

Details

Servings 15
Preparation time 10mins
Cooking time 30mins
Adapted from southernfood.about.com

Preparation

Step 1

 In a large bowl combine the flour, cornmeal, brown sugar, baking powder, salt, cinnamon, and spices. Whisk to blend the dry ingredients.

In another bowl, beat the eggs with 1 1/4 cups of milk, the canned pumpkin, 2 tablespoons of vegetable oil, and vanilla.

Stir the milk mixture into the dry ingredients until well blended.

Heat a skillet or griddle over medium-low heat with a little oil.

Spoon the batter, about 1/4 cup at a time, onto the griddle or skillet.

If the batter is too thick, add small amounts of milk to thin. The batter should spread slightly when dropped on the griddle. Cook the pancakes on one side until the edges look dry and they are firm enough to flip. Flip and brown the other side. 

Makes 15 to 18 pancakes.