Posted by: Sherry Weddle
1 package (7 1/2 oz.) cornbread muffin mix
1 cup milk
1/2 cup canned pumpkin (not pie filling)
1 tablespoon butter, melted
Combine muffin mix, milk, pumpkin and butter in medium bowl. Stir until smooth. (I use a whisk)
In large frying pan or griddle, heat a thin film of oil until hot. Drop by spoonsful to make “silver dollar” sized pancakes.
Serve at room temp with a dollop of creme fraiche (or sour cream) and crumbled crisp bacon.
This recipe was given to me from a dear friend, Gail Towle, who made it in a class she taught at William Sonoma. When I brought it to our Windy City RWA holiday party, it went quickly. So, Lindsay, here’s the recipe you requested!