Pumpkin Corn cakes Recipe
Ingredients
1/2 cup stoneground cornmeal
1 cup boiling water
7/8 cup evaporated milk
1/4 cup cooked pumpkin puree
1 cup whole wheat flour
2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon honey
1 egg, beaten
Maple syrup or honey
Directions
1. Gradually add the cornmeal to the boiling water while stirring vigorously. Add the milk and stir until smooth.
2. Stir in the pumpkin. Sift together the flour, baking powder, and salt and stir into cornmeal mixture.
3. Stir in 1 tablespoon honey and the egg. Ladle the mixture onto a preheated and oiled griddle to form small cakes. Bake until bubbles form on the surface; turn and bake until second side is browned.
2. Stir in the pumpkin. Sift together the flour, baking powder, and salt and stir into cornmeal mixture.
3. Stir in 1 tablespoon honey and the egg. Ladle the mixture onto a preheated and oiled griddle to form small cakes. Bake until bubbles form on the surface; turn and bake until second side is browned.
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