Spicy Pumpkin Pancakes

Maple-Pecan Syrup

cup maple-flavored syrup

tablespoon butter or margarine

1/4

cup chopped pecans

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

tablespoons sugar

teaspoon pumpkin pie spice

eggs

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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.

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 hot apple cider and a small platter of sliced pears and Cheddar cheese.
Add flavor and texture to these seasonal pancakes by stirring about 1/2 cup of chopped pecans or walnuts into the batter.

3 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

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