Bacon Pumpkin Griddle Cakes

Appetizers ready in 25 minutes! Enjoy these wonderful mini bacon and pumpkin pancakes topped with sour cream.

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 24

Ingredients

1
cup Gold Medal™ all-purpose flour
1
cup yellow cornmeal
1
tablespoon sugar
1
teaspoon baking soda
1/2
teaspoon baking powder
1/2
teaspoon salt
1
cup milk
1/2
cup canned pumpkin (not pumpkin pie mix)
1/4
cup butter or margarine, melted, or vegetable oil
1
egg, slightly beaten
10
slices bacon, crisply cooked, crumbled
1/2
cup sour cream
1/3
cup chopped green onions

  • 1 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.
  • 2 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.

Expert Tips

Serve these savory little pancakes tip as appetizers.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
94
,
% Daily Value
Total Fat
4g
4%
(Saturated Fat
3g,
3%
),
Sodium
189mg
189%;
Total Carbohydrate
11g
11%
(Dietary Fiber
1g
1%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.