February 19, 2010, Newsletter Issue #294: Pumpkin Cornmeal Pancakes
Tip of the Week
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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