Pumpkin pancakes recipe
Pumpkin Pancakes recipe
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- 2 cup Bisquickbaking mix
- 1/2 cup whole-wheat flour
- 1 egg
- 1/4 of one 15-ounce can pumpkin
- 1 teaspoon pumpkin pie spice
- 2 to 3 cups milk (soy milk or water OK)
These are best when prepared the night before.
In a large mixing bowl, combine baking mix and flour. In a separate mixing bowl, combine egg, pumpkin, pumpkin pie spice, and milk. Mix until smooth; add to dry ingredients. Add more liquid if necessary to get “pourable” consistency. Best if set overnight in refrigerator.
Tips: Be sure pan is well greased. “Seasoned” cast-iron skillets are best. Heat pan thoroughly before adding pancake mix. Do the “sizzle test” by sprinkling a couple of drops of water onto the pan. Don’t overheat or pancakes will cook too fast! Cool pancake thoroughly in order to avoid a mushy middle.
Reference: Pumpkin pancakes recipe
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