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SPICY PUMPKIN PANCAKES

 

Betty Crocker Ultimate Bisquick Cookbook
Love nuts? Boost the nutty flavor and texture of these pancakes by stirring 1/2 cup chopped pecans or walnuts into the batter.
Prep Time: 15 Minutes
Start To Finish: 15 Minutes
6 Servings (3 Pancakes Each)



MAPLE-PECAN SYRUP

• 1 cup maple-flavored syrup
• 1 tablespoon butter or margarine
• 1/4 cup chopped pecans

PANCAKES
• 2 1/3 cups Original Bisquick mix
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 1/4 cups milk
• 1/3 cup canned pumpkin (not pumpkin pie mix)
• 1/4 cup vegetable oil
• 2 eggs


Directions
1.
In 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans.

2. In large bowl, stir all pancake ingredients with wire whisk or fork until blended.

3. Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.

4. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

High Altitude (3500-6500 ft): No change.

Nutrition
1 SERVING: Calories 560 (Calories from Fat 210); Total Fat 23g (Saturated Fat 6g); Cholesterol 80mg; Sodium 660mg; Total Carbohydrate 79g (Dietary Fiber 2g; Sugars 29g); Protein 8g
% DAILY VALUE: Vitamin A 45%; Vitamin C 0%; Calcium 15%; Iron 10%
EXCHANGES: 2 1/2 Starch, 2 1/2 Other Carbohydrate, 4 1/2 Fat
CARBOHYDRATE CHOICES: 5

 

 

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