I got this recipe over the internet but first had the dish in Mabou last fall.
Pumpkin Cornmeal Pancakes
Ingredients
- 1 cup Flour
- 1 cup Yellow Cornmeal
- 1 teaspoon Baking Powder
- 1 cup Confectioners' Sugar (plus extra sugar for topping if you like)
- 1/2 teaspoon Dried Ground Ginger
- 1/2 teaspoon Cinnamon
- 1 cup Pumpkin Puree
- 2 Eggs (lightly beaten)
- 2 1/2 to 3 cups Milk/Milk Alternative (or more for thinner pancakes)
- Butter (for frying)
Ingredients:
Instructions
- 1
Combine dry ingredients in a large mixing bowl
- 2
Combine pumpkin and eggs in separate bowl
- 3
Beat the pumpkin and eggs into the dry ingredients
- 4
Add milk slowly to make a smooth batter.
- 5
Heat some butter in a frying pan and pour some of the batter in.
- 6
Swirl the batter around to make an evenly thick pancake.
Cook on both sides until nicely browned (ok, you already knew that)
- 7
Sprinkle with confectioners’ sugar or my favourite, organic Vermont maple syrup! Ahhhh…fall in Cape Breton!!
Scones Direction:
Note
Pumpkin, Pancakes