Pumpkin Cornmeal Pancakes

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
232
FAT
13%
CHOL
25%
SOD
4%

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Ingredients for 10 servings

1 cup mashed pumpkin (canned pumpkin may be used)

2 eggs, lightly beaten

1 cup yellow cornmeal

1/2 teaspoon dried ground ginger

1 cup confectioners' sugar, plus extra sugar for topping

Butter for frying

3 cups milk

1/2 teaspoon cinnamon

1 cup all-purpose flour

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