Wednesday, January 2, 2013

Brinner: Spicy Pumpkin Pancakes

Served with bacon, these filling pancakes were a comforting breakfast-for-dinner on a cold, snowy winter night.

I took a photo of this one because I thought it kinda looked like ... something ... maybe a Teenage Mutant Ninja Turtle, Princess Leia or Nancy from the old comic strip. But instead of selling it on eBay, we ate it.

2 1/3
  cups Original Bisquick® mix
  cup canned pumpkin (not pumpkin pie mix)
1 1/4
  cups milk
  cup vegetable oil
  tablespoons sugar
  teaspoon pumpkin pie spice
  1. In 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans.
  2. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
  3. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.
Makes 6 servings 
If you don’t have pumpkin pie spice, you can use 1/2 teaspoon ground cinnamon and 1/4 teaspoon each of ground nutmeg and ground ginger instead.
Serve With
Serve with hot apple cider and a small platter of sliced pears and Cheddar cheese.
Special Touch
Add flavor and texture to these seasonal pancakes by stirring about 1/2 cup of chopped pecans or walnuts into the batter. 
Nutrition Information:
1 Serving (1 Serving)
  • Calories 570
    • (Calories from Fat 220),
  • Total Fat 24g
    • (Saturated Fat 6g,
    • Trans Fat 1 1/2g),
  • Cholesterol 80mg;
  • Sodium 660mg;
  • Total Carbohydrate 79g
    • (Dietary Fiber 2g,
    • Sugars 31g),
  • Protein 8g;
Source: Betty Crocker

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