Pumpkin Spice Pancakes

Breakfast is the most important meal of the day. And on a day that’s celebrated by the young gorging on candy and the “old” by downing fun mixed drinks, a good breakfast is especially important.

Next time, I’ll increase the spicy kick with more cinnamon, ginger, and nutmeg, but even as they are, they’re quite tasty.

Spicy Pumpkin Pancakes (slightly adapted from a BettyCrocker.com recipe)

2 1/3 cups Original Bisquick mix
1/3 cup canned pumpkin puree
1 1/4 cups milk
1/4 cup vegetable oil
2 Tbsp. sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
2 eggs

Maple-Nut Syrup (optional)
1 cup pure maple syrup
1 Tbsp. butter or margarine
1/4 cup chopped pecans or walnuts

Heat griddle or skillet over medium -low heat, greasing with vegetable oil if necessary. In medium bowl, stir all pancake ingredients until well blended (According to Martha Stewart, leaving some lumps yields a fluffier pancake — LR.) 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.

Maple-Nut Syrup: in 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans.

Grade: B+

Tags: recipe, pumpkin spice pancakes, recipe, cooking,Betty Crocker, breakfast, Bisquick