Recipes for Using Wheat Flour and Corn Meal From the
Mill at Philipsburg Manor

» Confections
Pumpkin Cornmeal Pancakes   
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Level of Difficulty:Easy
Vegetarian:Yes
Servings:6
Prep Time:20 minutes
Cooking Time:10 minutes


Ingredients  
  • 1 cup all-purpose flour
  • 2 cups yellow cornmeal from the mill at historic Philipsburg Manor, Sleepy Hollow, NY
  • 1 cup confectioner's sugar, plus extra for the topping
  • 1/2 teaspoon dried ground ginger
  • 1/2 teaspoon cinnamon
  • 1 cup canned pumpkin
  • 2 eggs, lightly beaten
  • 2 1/2 to 3 cups milk
  • butter for frying


Description  
This recipe was re-created from Peter Kalm's travel accounts of the year 1749. He tells us that a thick pancake "was made by taking the mashed pumpkin and mixing it with corn-meal after which it was...fried." He found it "pleasing to my taste."

Instructions  
Combine dry ingredients in a large mixing bowl. Combine eggs and pumpkin. Beat into the dry ingredients. Add the milk slowly to make a smooth batter. Heat some butter in a frying pan and pour some of the batter in. Swirl the batter around to make an evenly thick pancake. Cook on both sides until brown. Serve hot, dusted with confectioner's sugar.


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