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Kitchen Mailbox Countdown to Dinner Dining
Pumpkin Pancakes

1/2 cup cornmeal
1 cup boiling water
3/4 cup milk
1/4 cup cooked pumpkin puree
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 tablespoon honey
1 egg, beaten
1 tablespoon olive or canola oil

Add the cornmeal to the boiling water, stirring constantly. Add milk, stirring until smooth. Stir in the pumpkin. Add the flour mixed with the baking powder. Stir in the honey, egg and oil. Ladle onto a greased grill or skillet, and cook until bubbles form on the surface. Turn and continue cooking until the flip side is golden brown. Makes about 12 pancakes.

"The Antioxidant Save-Your-Life Cookbook"

Sunday, November 05, 2000

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