Pumpkin Griddle Cakes

Pumpkin Griddle Cakes

makes 12 small cakes or 6 large cakes

1 c fine organic yellow cornmeal
1 T sucanant, Rapadura or palm sugar
1/2 t salt
1/2 t baking soda
1/2 c pumpkin puree
1/3 c water
1 large egg, beaten
2 T melted butter
Butter for frying
Maple syrup or honey to serve

Mix cornmeal, sugar, salt and baking soda in a large bowl.  Add the pumpkin puree, water and egg and mix well.  Stir in the melted butter.  Grease a griddle or skillet and heat until very hot.  Drop heaping tablespoons of batter onto the griddle/skillet and fry until lightly brown, turning once.  Serve with maple syrup or honey.

You can use up to ½ cup whole-grain blue cornmeal instead of all yellow if you’d like a  crunchier cake.  It’s great to use fresh pumpkin that you cook and puree yourself; however, a good quality organic canned pumpkin puree works just as well.  You can also make the cakes larger than the recipe suggests; you’ll get 6 cakes instead of 12.