Pumpkin Cornmeal Pancakes
ediblejersey.ediblecommunities.com
This recipe was recreated from Peter Kalm’s travel accounts of the year 1749. He tells us that a thick pancake “was made by taking the mashed pumpkin and mixing it with cornmeal after which it...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblejersey.ediblecommunities.com.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 cup confectioners’ sugar, plus extra sugar for topping
- ½ teaspoon dried ground ginger
- ½ teaspoon cinnamon
- 1 cup mashed pumpkin, or use canned pumpkin
- 2 eggs, lightly beaten with a fork
- 2½–3 cups milk, or more for thinner pancakes
- Butter for frying
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