Peter Rose's Recipe - Fried Pumpkin Pancakes

The most fabulous food historian Peter Rose graciously shared a recipe on her Facebook Page ! Sharing with permission, see below: 

Peter Kalm, the Swedish botanist, found pumpkin-cornmeal pancakes "pleasing to my taste." In his 1749 diary he explains how a thick pancake was made "by taking the mashed pumpkin and mixing it with corn-meal after which it was . . . fried." With those instructions in mind, I created the following recipe. If needed, you can easily cut the recipe in half. Serve for breakfast with a dusting of confectioner’s sugar, or as a dessert with some vanilla or butternut ice cream, drizzled with maple syrup. 

Pumpkin-cornmeal pancakes
Preparation time: about 5 - 8 minutes
Frying time: about 3 minutes on each side
1 cup all purpose flour
1 cup yellow cornmeal
1 cup confectioner's sugar
1/2 teaspoon dried ground ginger
1/2 teaspoon cinnamon
1 cup cooked, mashed pumpkin, or use canned
2 eggs, lightly beaten with a fork
3-1/2 cups milk, or less
In a large bowl, combine dry ingredients. In a medium bowl, combine eggs and pumpkin. Beat into dry ingredients. Add milk slowly to make a smooth, thin pancake batter, but not too thin, or you will not be able to turn the pancakes. Heat some butter in a crepe pan and pour in the batter to make a 7" pancake. Fry each pancake on both sides until golden, about 3 minutes per side. Makes at least 18 (7”) pancakes.

Enjoy the fall even if it rains...(soup and pancakes taste especially good then!)