Pumpkin Pancakes
Ingredients
- 2 cup biscuit mix
- 2 tbs packed light brown sugar
- 2 tsp ground cinnamon
- 12 ounce can evaporated milk
- 1 tsp ground allspice
- 1/2 cup canned pumpkin puree
- 2 tbs vegetable oil
- 2 eggs
- 1 tsp vanilla extract
Instructions
makes about 16 pancakes. In large mixer bowl, combine biscuit mix, sugar, cinnamon and allspice. Add evaporated milk, pumpkin, oil, eggs and vanilla; beat until smooth. Pour 1/4 to 1/2 cup batter (depending on size of pancake desired) onto heated and lightly greased griddle. Cook until top surface is bubbly and edges are dry. Turn, cook until golden. Keep pancakes warm. Serve with syrup or honey.