PUMPKIN CORNMEAL PANCAKES

Pumpkin Cornmeal Pancakes image

Provided by Elizabeth Kolbert

Categories breakfast, easy, quick, main course

Time 20m

Yield 10 pancakes

Number Of Ingredients 9

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Ingredients

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

Steps:

Combine flour, cornmeal, 1 cup of the confectioners' sugar, ginger and cinnamon in a large mixing bowl.
Combine eggs and pumpkin, and beat into the flour mixture. Add milk slowly to make a smooth batter.
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.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 11 grams, Sodium 47 milligrams, Sugar 4 grams, TransFat 1 gram