Pumpkin Pancakes (using biscuit mix)

2 cups baking mix, such as Bisquick
2 tablespoons packed brown sugar
1 tablespoon pumpkin pie spice
1 can (5 ounces) evaporated milk
1/2 cup canned solid pack pumpkin
2 eggs, lightly beaten
2 tablespoons vegetable oil
Maple syrup (optional)

Combine the baking mix, brown sugar and pie spice in a large bowl; mix well.

Stir in the milk, pumpkin, eggs and oil, mixing until the dry ingredients are completely moistened.

Heat a lightly greased griddle or skillet over medium heat until hot. For 4-inch pancakes, pour a scant 1/4 cup batter onto the hot griddle. Turn the pancakes when the tops are covered with bubbles and the edges look cooked. Cook the second sides until golden brown. Serve warm with maple syrup, if desired.

Tip: Pancakes can be made into jack-o'-lanterns by using dried cranberries or raisins for the face. Immediately after pouring batter onto griddle, arrange fruit to make eyes, nose and crooked mouth before batter sets up. Proceed as directed.

Servings: 4
Source: Canned Food Alliance