Bisquick Pumpkin Puff Pancakes

by olga

Servings: 5 dozen

INGREDIENTS

2 eggs
1 cup milk
1/2 cup cooked pumpkin
1 3/4 cups Bisquick baking mix
2 tbsp. sugar
1/2 tsp. each cinnamon, nutmeg and ginger
1/4 cup salad oil

INSTRUCTIONS

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

CHEF COMMENTS

For Thanksgiving Day or Christmas Day brunch.

Tagged: breakfast, maincourses, pancakes add tags

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