| Total: | 32 min |
| Prep: | 12 min |
| Cook: | 20 min |
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
Instructions
- 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.
Reviews
I read the reviews and adjusted the original recipe as follows:
I added 1 Tablespoon baking powder, 1/4 cup brown sugar, and 1/2 teaspoon salt.
I reduced the milk to 1 1/2 cups, and I cooked them on medium-low heat.
YUMMY! I didn’t add the dusting of powdered sugar at the end–I found them to be just sweet enough as is.
I added 1 Tablespoon baking powder, 1/4 cup brown sugar, and 1/2 teaspoon salt.
I reduced the milk to 1 1/2 cups, and I cooked them on medium-low heat.
YUMMY! I didn’t add the dusting of powdered sugar at the end–I found them to be just sweet enough as is.
This recipe turned out great after I tweaked it a little bit. I used 1 cup of pumpkin pie filling and omitted the pumpkin puree. I added less than 1 1/2 cups of milk (they were too thin for my taste when using the recipe recommended amount), used self-rising flour and added 1 tablespoon of baking powder to help them rise. I also like my pancakes sweeter so I added 1/2 cup of brown sugar and a dash of cinnamon, nutmeg, ground cloves and allspice and a little bit of melted butter. They were better than when I made them following the recipe exactly. They were thicker and fluffier than they were when I followed the original recipe, and they were more of a sweet pancake as opposed to savory when I added the pie filling and the sugar.
I didn’t add a leavening agent and they were very flat. 2.5 cups of milk is too much, I used 1.5. Even with a ton of powdered sugar on these pancakes, my 5 year old wouldn’t eat them. My hasband and I also were not very fond of them. They seemed sort of mushy on the inside. I will not be making them again.
The flavor is decent – a little more savory than most pancakes. I omitted the butter and used cooking spray instead.
The oversight is there seems to be no leavening in the recipe? If you make the same quantity of batter, add 1 Tablespoon of baking powder.
And cook on a low heat setting (med-low) as they burn easily.
Finally I’d say 2 cups of milk not 2.5-3 since batter ends up being too runny.