The cornmeal pancakes are from the Jiffy box and the pumpkin dumplings adapted pretty much as is with a few changes from epicurious.com (awesome website!) The rest is all me.
Cornmeal Pancakes with Pumpkin Dumplings, Walnuts, and Goat Cheese
1 box of Jiffy corn muffin mix
8 oz or so of goat cheese
2 handfuls of walnut halves
1. Mix together pancake batter and set aside (for everything involving the pancakes, just follow the instructions on the side of the Jiffy corn muffin mix box)
2. PUMPKIN DUMPLINGS
Whisk together 1/2c. of canned pumpkin, 1 egg, 1/2t. salt, nutmeg, cinnamon, clove (ground) to taste, 1/8t. baking powder. Then whisk in 1/2c. of flour.
Boil water salted to taste. Once water is boiling, dip a teaspoon into the water and then, a teaspoon at a time drop in balls of the pumpking mixture, dipping spoon in water between each spoonful (it keeps it from sticking). Let boil for 10 minutes, then take out with a slotted spoon and let sit in a colander to let drain. Work in two batches. Set aside.
3. THE REST…
Preheat oven to 125 F.
Put some butter in a skillet on medium heat. Pour in pancake mixture and swirl around so the pancake is large, almost the same size as the pan. Make 4 pancakes, transferring each to the plate in the oven to keep warm. Add more butter to pan in between pancakes if necessary.
After the pancakes are in the oven keeping warm, add a 1/4t. or so of butter to the skillet and add the dumplings. Put a handful or two of walnut halves in the skillet as well. Pour 2T. honey in the skillet over the dumplings and nuts and stir continuously for two or three minutes, making sure both sides of the dumplings are browned. Remove from heat.
Take pancakes out of oven and transfer one to each plate. Evenly distribute dumplings and walnuts on top of each. Crumble 2 to 3T. goat cheese on top of each. Drizzle 1T. of honey and 1T. melted butter on each.
4. Serve hot and enjoy.