Imagine a chilly Autumn weekend.  You wake, enjoy freshly brewed coffee while opening the door, perhaps to let the dog out, or just perhaps to enjoy the quiet morning before the day gets busy. 

The air is crisp and cold and refreshing.  The scent of leaves and a hint of bonfire.  Wouldn't pumpkin pancakes be delicious?   Here is an old Shaker recipe to get your weekend started!   Sunday morning with pumpkin pancakes or 'griddle cakes' sounds divine!

Pumpkin Griddle Cakes

1/2 c corn meal
1 c boiling water
1/4 c pumpkin pulp (real pumpkin, not pie filling)
Not quite 1 cup of scalded and cooled milk
1 c flour
2 t baking powder
3/4 t salt
1 1/2 t sugar
1 t allspice
1 egg, beaten

Combine corn meal and water and let stand 5 minutes. Add pumpkin and cooled milk and stir until smooth. Sift rest of dry ingredients together and add to first mixture. Beat egg and stir in. Mix all well. Drop batter by large tablespoonfuls onto a well greased hot griddle. Flip when tiny bubbles erupt all over. When golden and crisp serve with maple syrup.Print Friendly and PDF