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Bacon Pumpkin Griddle Cakes
cup Gold Medal™ all-purpose flour
cup yellow cornmeal
teaspoon baking soda
teaspoon baking powder
cup canned pumpkin (not pumpkin pie mix)
cup butter or margarine, melted, or vegetable oil
egg, slightly beaten
slices bacon, crisply cooked, crumbled
cup sour cream
cup chopped green onions
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.
Serve these savory little pancakes tip as appetizers.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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