Bacon Pumpkin Griddle Cakes

Bacon Pumpkin Griddle Cakes

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

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

24

servings

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.
Makes 24 servings (2 pancakes)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serving Tip
Serve these savory little pancakes tip as appetizers.

Nutrition Information:

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