Bisquick Pumpkin Puff Pancakes

For Thanksgiving Day or Christmas Day brunch.

• Ready In: 15 mins
• Yields: 5 doz

Ingredients

• 2  eggs
• 1  cup milk
• 1⁄2 cup  cooked pumpkin
• 1 3⁄4 cups Bisquick baking mix
• 2  tablespoons sugar
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon ginger
• 1⁄4 cup  salad oil

Directions

1. Beat eggs in small mixer bowl on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients.
2. Pour batter by tablespoonfuls onto MEDIUM-HOT un-greased griddle.
3. Bake until puffed and bubbles begin to break. Turn and bake other side until golden brown. About 5 dozen 2-inch pancakes. Serve with sausages and rum flavored syrup.
4. MAPLE RUM FLAVORED SYRUP: Heat 1 cup maple flavored syrup and tablespoon butter or margarine. Remove from heat; stir in 1/2 teaspoon rum flavoring. Serve warm. About 1 cup.
5. Betty Crocker’s Bisquick Cookboook.