DRL EATERY IS OPEN : CANDIED GINGER PUMPKIN PANCAKES

Candied Ginger Pumpkin Pancakes

2

cups Original Bisquick® mix

2

teaspoons pumpkin pie spice

1 1/2

cups buttermilk

1

cup canned pumpkin (not pumpkin pie mix)

2

eggs

1/4

cup toasted pecan halves, finely chopped

1

tablespoon finely chopped crystallized ginger

Pecan halves, if desired

Butter, if desired

Maple-flavored syrup, if desired

1. In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
2.      Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
3. For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.

Makes 16 pancakes

To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.

Substitution

No pumpkin pie spice? Use 1 teaspoon ground cinnamon and 1/2 teaspoon each of ground nutmeg and ground ginger.