Bisquick Pumpkin Puff Pancakes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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For Thanksgiving Day or Christmas Day brunch. 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 |
Directions:
1. Beat eggs in small mixer bowl on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients.
2. Pour batter by tablespoonfuls onto MEDIUM-HOT un-greased griddle.
3. 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.
4. 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.
5. Betty Crocker’s Bisquick Cookboook.
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