Pancakes make breakfast fun! Enjoy a fun
fall breakfast with pancakes flavored with a touch of pumpkin
and a hint of spice.
Spicy Pumpkin
Pancakes
- Maple-Pecan Syrup:
1 cup maple-flavored syrup
1 tablespoon butter or margarine
1/4 cup chopped pecans
- Pancakes:
2 1/3 cups Original Bisquick® mix
1/3 cup canned pumpkin (not pumpkin pie mix)
1 1/4 cups milk
1/4 cup vegetable oil
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 large eggs
- In 1-quart saucepan, heat
syrup and butter until butter is melted, stirring constantly.
Remove from heat; stir in pecans.
- 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.
- Cook until edges are dry.
Turn; cook other sides until golden brown. Serve with syrup.
Makes 6 servings.
Tip: Serve with hot apple
cider and a small platter of sliced pears and Cheddar cheese.
Nutritional Information:
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
% Daily Value: Vitamin A 45%; Vitamin C 0%; Calcium 15%; Iron
10%
Exchanges: 3 Starch; 2 Other Carbohydrate; 4 1/2 Fat
Carbohydrate Choices: 5
Recipe and photograph are
provided courtesy of Betty Crocker Kitchens and General Mills.
