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Pumpkin Cornmeal Pancakes

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 cup 62g / 2 1/5oz All-purpose flour

    2. 1 cup 62g / 2 1/5oz Yellow cornmeal

    3. 1 cup 198g / 7oz Confectioners' sugar - plus extra Sugar for topping

    4. 1/2 teaspoon 2 1/2ml Dried ground ginger

    5. 1/2 teaspoon 2 1/2ml Cinnamon

    6. 1 cup 237ml Pumpkin puree

    7. 2 Eggs - lightly beaten

    8. 2 1/2 cups 592ml Milk - (to 3 cups) - or more for Thinner pancakes Butter - for frying

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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.

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