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Pumpkin Cornmeal Pancakes

 

Pumpkin Cornmeal Pancakes

A tender pancake and a holiday brunch favorite.
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Keyword: Breakfast

Ingredients

  • 1 cup WEM Organic Whole Wheat Flour
  • 1 cup WEM Organic Yellow Cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 2 teaspoons sugar
  • 1 cup canned pumpkin
  • 2 eggs or 1/2 cup egg substitute
  • 2 3/4 cup skim milk
  • 1 tablespoon melted butter or margarine or vegetable oil

Instructions

  • In a large bowl, combine dry ingredients.
  • In a medium-size bowl, stir together pumpkin, eggs, butter, and milk.
  • Combine wet ingredients with dry ingredients and stir until thoroughly combined.
  • Spray a large griddle or skillet and heat on medium-low.
  • Pour out batter by tablespoonfuls.
  • Pancakes are ready to flip when bubbles cover the surface.
  • Cook on the second side until golden brown.

Notes

Hands-on Time: 10 minutes
Baking Time: 3-5 minutes
Total Time: 15-20 minutes
Yield: 18-20 pancakes
Recipe Tips and Tricks
Serve hot with maple syrup, honey, or butter. Chopped pecans or walnuts are a nice addition to this pancake.

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