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PUMPKIN GRIDDLE CAKES




Source of Recipe


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List of Ingredients





2 cups yellow extra-fine cornmeal
1/4 cup brown sugar
1 tsp. baking soda
½ tsp. salt
4 Tbsp. margarine, melted
1½ cups hot milk
1 cup canned pumpkin (not pumpkin pie mix)
1 tsp. vanilla extract
½ tsp. ground allspice
2 slightly beaten eggs

Recipe




In a medium bowl, combine the cornmeal, brown sugar, baking soda, and
salt. Add the margarine, hot milk and stir well. Add the pumpkin,vanilla and allspice and mix well. Stir in
and blend well. Coat a non-stick sauté pan or a heavy skillet with vegetable cooking spray. Preheat pan. Add a large spoonful of the batter and cook until the underside is light brown, about 1-2 minutes. Turn the
pancake and cook on the other side. Repeat with remaining batter.

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