Pumpkin cornmeal pancakes
Delicious, fluffy and healthy these homemade Pumpkin cornmeal pancakes are perfect for a wholesome weekend breakfast. Pumpkin is mixed with cornmeal and some whole wheat flour to make this quick and nutritious breakfast. You can also use carrots along with or instead of pumpkin.
Additive free Sarda Farms milk and ghee used in this recipe imparts its unique flavour and richness to the delectable Pumpkin cornmeal pancakes.
- ½ cup cornmeal or Maize flour (Makkai Atta)
- ¾ - 1 cup peeled grated pumpkin
- ¼ cup whole wheat flour
- 3-4 tablespoon Sarda Farms ghee
- ¾- 1 cup Sarda Farms milk (as required)
- ½ teaspoon Cinnamon (or nutmeg) powder
- ¾ teaspoon baking powder
- 2 tablespoon powdered jaggery
- 1 ½ tablespoon almond powder
- 2 eggs,whisked
In a mixing bowl stir together the flours, pumpkin,jaggery, almond powder,cinnamon & baking powder.
Melt 1 tablespoon of the ghee and cool slightly.
In another bowl whisk eggs, milk and the melted ghee. Whisk together to blend.
Add the wet mixture to the dry and mix till it forms a smooth batter (do not over mix)
Heat a non-stick skillet/pan on medium flame.
Drizzle some ghee in it.
Pour a small ladle full of batter (about 2-3 tablespoons) onto the hot skillet/pan.
Cook till you see some bubbles appear on the surface of the pancake and the underside starts browning (1-2 minutes)
Flip over carefully with a flat spatula and cook on the other side till it browns (about 1 minute)
Serve immediately drizzled with honey (or maple syrup).