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Combine dry pancake mix with ground ginger and cinnamon. Combine milk and molasses, add to dry ingredients; blend all together.
Pour 1/4-cup portion onto preheated griddle. Cook pancakes on first side until they are puffed, full of bubbles, and look dry at the edges. Turn and cook until second side is golden brown.
Pumpkin Cornmeal Pancakes
1 cup flour 1 cup yellow cornmeal 1 cup confectioners' sugar 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon 1 cup pumpkin puree (fresh or canned) 2 eggs, lightly beaten 2 1/2 - 3 cups milk
Combine dry ingredients in a large mixing bowl. In a separate bowl combine pumpkin and eggs.
Beat into dry ingredients. Add milk slowly to combine, but do not over beat or pancakes will be tough.
Heat some butter in a frying pan and pour in 1/4 cup batter per pancake.
Cook on medium until golden browned on one side, flip and cook another 1 minute to brown.
Serve with whipped butter, and dust with confectioners sugar or drizzle with honey.
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