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Pumpkin Cornmeal Pancakes

Pumpkin Cornmeal Pancakes
John (hobbes) Calandrelli, Fairfield, Connecticut

1 cup all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking powder
1 cup confectioners’ sugar (plus extra sugar for topping if you like)
1/2 teaspoon dried ground ginger
1/2 teaspoon cinnamon
1 cup pumpkin puree
2 eggs, lightly beaten
2 1/2 to 3 cups milk (or more for thinner pancakes)
butter, for frying (non-stick spray works too)

Combine dry ingredients in a large mixing bowl
Combine pumpkin and eggs in seperate bowl
Beat the pumpkin and eggs into the 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 (ok, you already knew that)
Sprinkle with confectioners’ sugar or my favourite, organic Vermont maple
syrup! Ahhhh…fall in Cape Breton!!

* I got this recipe over the internet but first had the dish in Mabou last fall.