Bacon Pumpkin Griddle Cakes Recipes

Steps:

• In large bowl, mix flour, cornmeal, sugar, baking soda, baking powder and salt. In medium bowl, mix milk, pumpkin, butter and egg with wire whisk until blended. Add pumpkin mixture to flour mixture, stirring just until moistened. Stir in half of the crumbled bacon.
• Heat griddle or skillet over medium heat (350°F). Grease with vegetable oil or shortening. (Surface is ready when drops of water jump around.) For each pancake, spoon 1 rounded tablespoon batter onto hot griddle. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until golden brown. To serve, top with sour cream, green onions and remaining bacon.

Steps:

• Mix cornmeal,sugar, salt and soda in a large bowl.
• Add the mashed pumpkin, water and egg, and mix well.
• Stir in the melted butter.
• Grease a stove-top griddle or heavy frypan and heat until very hot.
• Drop heaping tablespoons of batter onto the griddle or pan and fry until lightly browned, turning once.
• Serve with maple syrup, if liked.

Steps:

• In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices.
• In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree; mix well.
• Pour the egg mixture into the flour mixture and stir until just blended.
• Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake.
• Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.

Steps:

• In a large bowl, stir together the cornmeal and boiling water. Let soak for about 15 minutes. While still warm but not hot, stir in the flour, sugar, milk and yeast. Cover, and let rise overnight in the refrigerator.
• In the morning, mix in the eggs, baking powder and salt. If the batter seems too thin, add more cornmeal to thicken it up. If desired, set aside a cupful of batter for the next morning's batch of griddle cakes (see Cook's Note).
• Heat a lightly oiled griddle over medium heat. Spoon pancakes onto the hot griddle, and cook until browned on each side. Serve at once with butter and syrup.