1 cup       cornmeal

1 cup       whole wheat pastry flour

1-3/4 Tsp baking powder

3/4 Tsp    salt

2 Tbsp     ground flaxseed

2 Tbsp     sesame seed

1/4 Cup   chopped walnuts

1 tsp        cinnamon

1/2 Tsp    nutmeg

1/4 Cup   fresh pumpkin puree

3 Tbsp     vegetable oil or melted butter

1 1/2 cups  Shetler family milk or buttermilk

Oil for frying pancakes

Garnish     

4 Tbsp    Food for Thought maple syrup

4 Tbsp     Shetler Family Farms yogurt smoothie   

Food for Thought apple preserves

Mix together dry ingredients and spices in large bowl.

Mix pumpkin puree, oil or melted butter, 1 cup buttermilk or milk and mix lightly. Add remaining milk as needed to make a batter the consistency of cream.

Heat griddle or heavy pan and, when hot, lightly oil it. For each pancake, pour approximately 1/4 cup batter onto griddle in a circle and let the middle fill in. When the edges look dry, the middles bubble and bottom is golden brown, flip and cook remaining side. Repeat with remaining batter. (Only flip pancakes once—constant flipping dries them out.)

You can keep pancakes warm in a 200 degree F oven in oven-proof serving dish as you make them. Mix together maple syrup and yogurt. Serve pancakes hot and topped with apple preserves and yogurt-syrup at the table.

Great Recipes for Local Foods
Got a great recipe that showcases the season? Taste the Local Difference is building our collection of recipes to share among our visitors, as well as hosting five seasonal recipe contests.

Share a recipe using any of our featured seasonal foods and we’ll list it on our site! These recipes can be submitted at any time throughout the year, in any category, as long as it depends on fresh, locally grown farm products.