SPICY PUMPKIN PANCAKES

FOR THE MAPLE-PECAN SYRUP:
1 cup maple-flavored syrup
1 tablespoon margarine or butter
1/4 cup chopped pecans
FOR THE PANCAKES:
2 1/3 cups Original Bisquick
1/3 cup canned pumpkin (not pumpkin pie mix)
1 1/4 cups milk
1/4 cup vegetable oil
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs

MAPLE-PECAN SYRUP:
Heat syrup and margarine until margarine is melted; remove from heat. Stir in pecans.

TO MAKE THE PANCAKES:
Stir remaining ingredients until blended.

Pour batter by slightly less than 1/4 cupfuls onto hot griddle (grease griddle if necessary). Cook until edges are dry. Turn; cook until golden brown.

Serve with syrup.

SPECIAL TOUCH:
Form these pancakes into pumpkin shapes on the griddle, and serve them on Halloween morning! Or to bake a loaf or pumpkin design into each pancake, spoon about 1/2 cup batter into squeeze bottle, and squeeze batter onto griddle to form design. When bottom of design is golden brown, pour 1/4 cup batter over design to make a round pancake, and finish cooking.

Makes 18 pancakes
Source: Betty Crocker Bisquick, October 2000