Pumpkin-Cornmeal Griddle Cakes

I hope you all like pumpkin, because I tend to get a little obsessed with pumpkin and winter squash this time of year.  Canned pumpkin puree is an essential pantry staple in our kitchen, and I also tend to have on hand a variety of whole winter squash for baking, stuffing, and turning into soups, as well as a few packages of frozen puree.  It is just such a versatile ingredient, it is hard to go wrong.For our weekend brunch I wanted to try a pumpkin-cornmeal griddle cake and they turned out to be really delicious.  The cornmeal gives the cakes that nice crunchy edge that I love,  while the pumpkin keeps the cakes moist and dense.  The best of both worlds in my personal pancake encyclopedia.

I started with a whole can of pumpkin puree (15 ounces), and I should add here that the brand we buy is Farmers’ Market Organic, which is soupier and a bit thinner than the Libby’s brand.  If you use Libby’s you might want to increase the milk a bit.  To the puree I whisked in the following:

2 eggs
2 teaspoons vanilla
pinch of salt
1 teaspoon baking powder
1 tablespoon walnut oil (or mild vegetable oil, or melted butter)
1 cup finely-ground cornmeal
1/2 cup all-purpose flour (or gluten-free baking blend)

This will be really thick, and at this point you want to whisk in a cup of milk (I used almond milk).  The batter should be thick enough to just hold the whisk imprint for a few seconds:

Lightly oil a griddle or skillet, and heat to medium-high.  Add the batter in scant third cups, and use the measuring cup to smooth it out into an even circle.  Cook on the first side until the edges begin to dry and there are bubbles throughout:

When it gets to this point, flip the cake and let the other side cook for about a minute longer–the center should puff up a bit as it cooks.  Remove to a warm plate, add a little additional oil if needed, and repeat.  This amount of batter will make 12-15 cakes, depending on the size.  Serve hot with warmed maple syrup, and everyone you know will love you forever and ever and ever, plus you will have a really shiny coat from all of that beta carotene:

I think you will like these.  I am going to stop blogging and go eat a few more.

Thanks for reading,

-Angela

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