Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Bisquick |
| 2 tablespoons | Brown sugar; packed |
| 2 teaspoons | Cinnamon |
| 1 teaspoon | Allspice |
| 1½ cup | Evaporated milk |
| ½ cup | Solid pack pumpkin |
| 2 tablespoons | Vegetable oil |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla |
In large mixing bowl, combine bisquick, sugar, cinnamon and allspice. Add evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth. For each pancake, pour ¼ to ½ cup batter (depending on size you want) omto heated, lightly greased griddle. Cook until top is bubbly and edges are dry. Turn pancakes; cook until golden. Keep warm. Serve with syrup or honey.
Posted to EAT-L Digest 04 Sep 96 Date: Wed, 4 Sep 1996 21:19:49 -0500 From: LD Goss <ldgoss@...>