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
- 1 cup mashed pumpkin, or use canned pumpkin
- 2 eggs, lightly beaten with a fork
- 2½–3 cups milk, or more for thinner pancakes
- Butter for frying
Instructions
- Combine dry ingredients in a large mixing bowl. Combine pumpkin and eggs. Beat into dry ingredients. Add milk slowly while beating to make a smooth pancake 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.
Notes
From The Sensible Cook: Dutch Foodways in the Old and the New World by Peter G. Rose
