Maple Pecan Pumpkin Pancakes (4 servings) 1 cup all-purpose flour 1 cup yellow cornmeal 1 cup confectioners' sugar-plus extra sugar for topping 1/2 teaspoon dried ground ginger 1/2 teaspoon cinnamon 2 Tablespoons pure maple syrup 1 cup pumpkin puree 2 eggs - lightly beaten 2 1/2 to 3 cups milk or more for thinner pancakes 1/4 cup chopped pecans 1 Tablespoon butter - for frying Combine dry ingredients in a large mixing bowl. Combine pumpkin and eggs. Beat into dry ingredients. Add milk slowly to make a smooth batter. Heat some butter in a frying pan and pour some of the batter in. Swirl the batter around to make an evenly thick pancake. Cook on both sides until nicely browned. Serve hot, heavily dusted with confectioners' sugar and drizzled with maple syrup and the chopped pecans. Hearty pancakes with a grand menagerie of flavors, including maple, cinnamon, ginger, pumpkin and pecans. Mr Breakfast would like to thank mrbreakfast_lvr for this recipe. Recipe number 1877. Submitted 10/29/2006.