Ingredients
-
-
1
-
1
-
1/4
-
-
2 1/3
-
1/3
-
1 1/4
-
2
-
1/4
-
-
-
-
-
Directions
Spicy Pumpkin Pancakes- Bisquick,October 2000 Issue Betty Crocker Bisquick Mini-Cookbook,Increased and toasted pecans, used brown sugar instead of white, doubled the pumpkin and spices (used pumpkin pie spice). These were absolutely delicious. So glad I read the reviews first ;-),The pancakes we’re just okay for me. They were a little dry, and not quite enough pumpkin for me. I have a great recipe for pumpkin pancakes from ‘eat this much’ that are even low carb, and they taste so much better! These were fine for a relatively quick dinner, but not as satisfying as the other recipe.
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Steps
|
1
Done
|
Heat Syrup and Margarine Until Margarine Is Melted; Remove from Heat. Stir in Pecans; Keep Warm. |
|
2
Done
|
Stir Pancake Ingredients Until Well Blended. |
|
3
Done
|
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. |
