Health
Pumpkin pancakes
Fall 2011 |
2 cups Original Bisquick® mix 2 teaspoons pumpkin pie spice 1 1/2 cups buttermilk 1 cup canned pumpkin (not pumpkin pie mix) 2 eggs 1/4 cup toasted pecan halves, finely chopped 1 tablespoon finely chopped crystallized ginger Pecan halves, if desired Butter, if desired Maple-flavored syrup, if desired 1 In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger. 2 Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat. 3 For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.
