Pumpkin Cornmeal Pancakes

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 cup confectioners' sugar, plus extra sugar for topping
• 1/2 teaspoon dried ground ginger
• 1/2 teaspoon cinnamon
• 2 eggs, lightly beaten
• 1 cup mashed pumpkin (canned pumpkin may be used)
• 3 cups milk
• Butter for frying

1. Combine flour, cornmeal, 1 cup of the confectioners' sugar, ginger and cinnamon in a large mixing bowl.
2. Combine eggs and pumpkin, and beat into the flour mixture.
3. Add milk slowly to make a smooth batter.
4. Heat butter in a frying pan or crepe pan about 8 inches in diameter.
5. Pour about 1/2 cup of the batter in the pan, and swirl around to make a thick pancake.
6. Cook on both sides until nicely browned.
7. Serve hot, heavily dusted with confectioners' sugar.

flour, yellow cornmeal, sugar, ground ginger, cinnamon, eggs, mashed pumpkin, milk, butter

Taken from cooking.nytimes.com/recipes/10358 (may not work)