Pumpkin Cornmeal Pancakes

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 cup confectioners’ sugar, plus extra sugar for topping
• ½ teaspoon dried ground ginger
• ½ teaspoon cinnamon
• 2 eggs, lightly beaten
• 1 cup mashed pumpkin (canned pumpkin may be used)
• 3 cups milk
• Butter for frying

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    376 calories; 21 grams fat; 13 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 6 grams protein; 92 milligrams cholesterol; 50 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 pancakes

Preparation

1. Combine flour, cornmeal, 1 cup of the confectioners’ sugar, ginger and cinnamon in a large mixing bowl.
2. Combine eggs and pumpkin, and beat into the flour mixture. Add milk slowly to make a smooth batter.
3. Heat butter in a frying pan or crepe pan about 8 inches in diameter. Pour about 1/2 cup of the batter in the pan, and swirl around to make a thick pancake. Cook on both sides until nicely browned. Serve hot, heavily dusted with confectioners’ sugar.