Pumpkin Pancakes

I have a vintage copy of Betty Crocker's Holiday Hospitality booklet from 1971. I chose this recipe to post on the blog. It suggests serving it for Thanksgiving Brunch. I would also serve it in the Fall for a Halloween breakfast.

Pumpkin Pancakes:

2 Eggs
1 C Whole Milk
1/2 C canned pumpkin
1 3/4 C Bisquick Baking Mix (homemade Bisquick recipe at the end)
2 TBS Sugar
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Powdered Ginger
1/4 C Vegetable Oil

In a medium bowl, with a hand mixer:
Eggs, beat on high for 5 minutes

Add remaining ingredients and mix well.
Pour batter onto a medium hot griddle or use a 10" cast iron skillet,( sprayed with a vegetable cooking spray)
Bake until puffed and bubbles begin to break.
Flip and bake the other side.


Serve with  Maple Rum flavored Syrup.

In a saucepan, heat until butter is melted.
1C Maple Syrup
1 TBS Butter
Whisk well.
Remove from heat and stir in 1/2 tsp Rum Flavoring....... or Rum!
Serve warm, drizzled over the Pancakes.

Enjoy!
Peace in the Kitchen!

Homemade Bisquick Mix:

10 C flour
1/3 C baking powder
1/4 C sugar
4 tsp salt
2 C shortening ( Crisco) or any non refrigerated shortening

In a large bowl:
flour
baking powder
sugar
salt
Mix Well

Work the shortening into the mixture using a pastry blender or 2 forks until it forms a coarse crumble mixture.

Store in an airtight container for up to 6 months, unrefrigerated.