Pumpkin Cornmeal Pancakes

Hands on Time: 10 minutes
Baking Time: 3-5 minutes
Total Time: 15-20 minutes
Yield: 18-20 pancakes

VN:F [1.9.22_1171]
Rating: 5.0/5 (1 vote cast)

A tender crepe-like pancake and a holiday brunch favorite.

Ingredients

  • 1 cup WEM Whole Wheat Flour
  • 1 cup WEM 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

  1. In a large bowl, combine dry ingredients.
  2. In a medium size bowl, stir together pumpkin, eggs, butter and milk.
  3. Spray a large griddle or skillet and heat on medium low.
  4. Pour out batter by tablespoonfuls.
  5. Pancakes are ready to flip when bubbles cover surface.
  6. Cook on second side until golden brown.

Recipe Tips and Tricks

Serve hot with maple syrup, honey or butter. Chopped pecans or walnuts are a nice addition to this pancake.

FacebookTwitterPinterestGoogle+Share
No comments yet.

Leave a Reply

War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
1-866-492-7324 | Contact