Pumpkin Pan Cakes

[Guest guest]

Pumpkin Pan Cakes

Pan cakes make breakfast fun! Enjoy a fun fall breakfast with pancakes

flavored with

a touch of pumpkin and a hint of spice.

 

~~~Maple Pecan Syrup~~~

1 cup maple-flavored syrup

1 TB butter or margarine

1/4 cup chopped pecans

 

~~~Pancakes~~~

2-1/3 cups Original Bisquick® mix

1/3 cup canned pumpkin purée (not pumpkin pie mix)

1-1/4 cups milk

1/4 cup vegetable oil

2 TB sugar

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground ginger

2 eggs

 

1. In 1 quart sauce pan, heat syrup and butter until butter is melted,

stirring constantly. Remove from

heat; stir in pecans.

 

2. Heat griddle or skillet over medium heat or to 375° F. Grease griddle with

vegetable oil if necessary.

In medium bowl, stir all pancake ingredients until well blended. For each

pancake, pour slightly less

than 1/4 cup batter onto hot griddle.

 

3. Cook until edges are dry. Turn; cook other sides until golden brown. Serve

with syrup.

 

Makes: 6 servings.