Bisquick Pumpkin Puff Pancakes - cooking recipe

Ingredients
    2 eggs
    1 cup milk
    1/2 cup cooked pumpkin
    1 3/4 cups Bisquick baking mix
    2 tablespoons sugar
    1/2 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon ginger
    1/4 cup salad oil
Preparation
    Beat eggs in small mixer bowl on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients.
    Pour batter by tablespoonfuls onto MEDIUM-HOT un-greased griddle.
    Bake until puffed and bubbles begin to break. Turn and bake other side until golden brown. About 5 dozen 2-inch pancakes. Serve with sausages and rum flavored syrup.
    MAPLE RUM FLAVORED SYRUP: Heat 1 cup maple flavored syrup and tablespoon butter or margarine. Remove from heat; stir in 1/2 teaspoon rum flavoring. Serve warm. About 1 cup.
    Betty Crocker's Bisquick Cookboook.

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