Pumpkin Cornmeal Pancakes

Recipe Ingredients

1 cup	62g / 2.2oz	All-purpose flour
1 cup	62g / 2.2oz	Yellow cornmeal
1 cup	198g / 7oz	Confectioners' sugar - plus extra
		Sugar for topping
1/2 teaspoon	2.5ml	Dried ground ginger
1/2 teaspoon	2.5ml	Cinnamon
1 cup	237ml	Pumpkin puree
2		Eggs - lightly beaten
2 1/2 cups	592ml	Milk - (to 3 cups) - or more for
		Thinner pancakes
		Butter - for frying

Recipe 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.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9592) - from the TV FOOD - NETWORK

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