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Steps
1
In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
2
Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
3
For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.
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To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
No pumpkin pie spice? Use 1 teaspoon ground cinnamon and 1/2 teaspoon each of ground nutmeg and ground ginger.
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