1/2 cup cornmeal

1/2 cup rye flour

1/4 cup dry milk

2 teaspoons baking powder

1/4 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ginger

2 eggs

1/2 cup pureed, cooked pumpkin

2-4 tablespoons oil, divided

4 teaspoons honey

2 cups water

Combine dry ingredients in a 2 quart bowl. In a 1 quart bowl, combine eggs, pumpkin, 2 tablespoons oil, honey and water. Then stir into dry ingredients.

Grease a large skillet with some of the remaining oil and heat. Drop 2 tablespoons batter per pancake into skillet. Cook until bubbles form over tops. Flip cakes and cook only a few seconds on other side. Grease skillet lightly as needed for rest of pancakes. Keep cakes warm until ready to serve.

Agnes Smitten, St. Cloud, Minn.