Pumpkin Cornmeal Pancakes

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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

1 cup pumpkin puree

2 eggs, lightly beaten

2 1/2 to 3 cups milk or more for thinner pancakes

Butter, for frying