GOOD MORNING PUMPKIN PANCAKES

2 cups biscuit mix
2 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 (12 ounce) can carnation evaporated milk, undiluted
1 teaspoon ground allspice
1/2 cup Libby's Solid Pack Pumpkin
1/2 cup chopped pecans (optional)
2 tablespoons vegetable oil
2 eggs
1 teaspoon vanilla extract

In a large mixer bowl, combine biscuit mix, sugar, cinnamon, and allspice. Add evaporated milk, pumpkin, pecans (if using), oil, eggs, and vanilla; beat until smooth.

Pour 1/4 to 1/2 cup batter (depending on sizes of pancake desired) onto heated and lightly greased griddle. Cook until top surface is bubbly and edges are dry. Turn, cook until golden. Keep pancakes warm.

Serve with syrup or honey. Or top the pancakes with a mixture of softened butter and orange marmalade.

Makes about 16 pancakes
Source: The Back of the Box Gourmet by Michael McLaughlin