Great Pumpkin Chocolate Chip Pancakes

A delicious Halloween breakfast ready in just 20 minutes. Original Bisquick® mix provides a simple addition to these pumpkin shaped pancakes that are served with orange syrup.

Prep Time

Minutes

Total Time

Minutes

Makes

servings

Orange Syrup

2/3

cup real maple syrup

1/3

cup light corn syrup

tablespoons butter

1/8

teaspoon Betty Crocker® orange gel food color

Pancakes

cup half-and-half

tablespoons lemon juice

cups Original Bisquick® mix

tablespoon sugar

teaspoons baking powder

eggs, separated

teaspoon vanilla

cup semisweet chocolate chips (6 oz)

In 1-quart saucepan, heat maple syrup, corn syrup and butter over medium-low heat until butter is melted. Remove from heat; stir in food color. Set aside.
In large bowl, stir together half-and-half and lemon juice; let stand 2 minutes. Stir in Bisquick mix, sugar, baking powder, egg yolks and vanilla with wire whisk or fork until blended. Stir in chocolate chips. In small bowl, beat egg whites with electric mixer on high speed until soft peaks form. Fold beaten egg whites into batter.
Heat griddle to 350°F or heat 12-inch nonstick skillet over medium heat. Grease with melted butter. Place pumpkin pancake mold onto griddle with handle up; heat until hot.
For each pancake, pour 1/3 cup batter into mold on hot griddle. Cook until bubbles break on surface and edges just begin to dry. Remove mold. Turn; cook about 1 minute or until golden brown. Serve with orange syrup.

Makes 10 servings (1 pancake and 1 1/2 tablespoons syrup)

Nutrition Information:

1 Serving (1 Serving)

Calories 340

Total Fat 14 1/2g

(Saturated Fat 7g,),

Sodium 463mg;
Total Carbohydrate 51g

(Dietary Fiber 1g,

Protein 5g;

Percent Daily Value*:

Exchanges:

1 Starch;
2 1/2 Other Carbohydrate;
3 Fat;

Carbohydrate Choices:

3 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.