Soft, sweet and plump pancakes with that signature cornbread texture.
Mix together sugar, pumpkin, egg, creamer and water in a bowl. Slowly mix in salt, baking powder flour and cornmeal until combined.
Pour pancake sized scoops of the batter onto a non-stick sprayed cook top and cook on each side until browned. Remove to a plate when done and repeat with the remaining batter. Serve with a drizzle of syrup.
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these were gorgeous, and so tasty.
Made these this morning. I didn’t have the coffee creamer, so I used vanilla. Also used maple syrup instead of sugar, whole wheat flour, and 3 egg whites. These were sooo good. We loved the texture of cornbread with the hint of pumpkin. Delish dipped in maple syrup.
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 11 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
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yardsailor on 12.27.2010
These sound great, thanks for sharing.