PreviousContentsNext

Pumpkin Cornmeal Pancakes

1

cup

all-purpose flour

1

cup

yellow cornmeal

1

cup

confectionersí 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

1

Combine dry ingredients in a large mixing bowl. Combine pumpkin and eggs.

2

Beat into dry ingredients. Add milk slowly to make a smooth batter. Heat

3

some butter in a frying pan and pour some of the batter in. Swirl the

4

batter around to make an evenly thick pancake. Cook on both sides until

5

nicely browned. Serve hot, heavily dusted with confectionersí sugar.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (21 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1126.95

Calories From Fat (12%)

138.51

% Daily Value

Total Fat 15.82g

24%

Saturated Fat 4.3g

22%

Cholesterol 372mg

124%

Sodium 777.91mg

32%

Potassium 1136.34mg

32%

Total Carbohydrates 210.96g

70%

Fiber 20.1g

80%

Sugar 9.62g

 

Protein 38.14g

76%