BACON PUMPKIN GRIDDLE CAKES

Bacon Pumpkin Griddle Cakes image

Provided by By Betty Crocker Kitchens

Time 25m

Yield 24

Number Of Ingredients 13

1 cup Gold Medal™ all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter or margarine, melted, or vegetable oil
1 egg, slightly beaten
10 slices bacon, crisply cooked, crumbled
1/2 cup sour cream
1/3 cup chopped green onions

Steps:

In large bowl, mix flour, cornmeal, sugar, baking soda, baking powder and salt. In medium bowl, mix milk, pumpkin, butter and egg with wire whisk until blended. Add pumpkin mixture to flour mixture, stirring just until moistened. Stir in half of the crumbled bacon.
Heat griddle or skillet over medium heat (350°F). Grease with vegetable oil or shortening. (Surface is ready when drops of water jump around.) For each pancake, spoon 1 rounded tablespoon batter onto hot griddle. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until golden brown. To serve, top with sour cream, green onions and remaining bacon.

Nutrition Facts : Calories 94, Carbohydrate 11 g, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 189 mg