1/2 c. yellow cornmeal
1 c. boiling water
1/4 c. pureed, cooked pumpkin
7/8 c. milk, scalded & cooled to room temperature
1 c. flour
2 tsp. baking powder
3/4 tsp. salt
1 1/2 tsp. sugar
1 tsp. nutmeg
1 egg, beaten

Mix cornmeal and water and let stand for 5 minutes. Add pureed pumpkin and milk and stir until smooth. Sift together remaining dry ingredients and add to mixture. Add beaten egg and combine well. Drop batter onto a well greased hot griddle and bake until holes appear on the top of pancakes. Turn and bake on other side until golden brown. Serve with real maple syrup. Makes approximately 10 pancakes.