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.
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.
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