Categories: Breakfast

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
• 1 cup pumpkin puree
• 2 eggs, lightly beaten
• 2 1/2 to 3 cups milk or more for thinner pancakes
• Butter, for frying

Directions

1. Combine dry ingredients in a large mixing bowl. Combine pumpkin and eggs. Beat into dry ingredients. Add milk slowly to make a smooth 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.

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