This recipe came from our church's school cookbook....and they are wonderful!!
2 cups biscuit mix
2 TBSP packed light brown sugar
2 tsp. cinnamon
1-1/2 cups (12-oz. can) evaporated milk
1 tsp. ground allspice
1/2 cup solid-pack pumpkin
2 TBSP vegetable oil
1 tsp. vanilla
In a large mixer bowl, combine biscuit mix, sugar, cinnamon and allspice. Add evaporated milk, pumpkin, oil, eggs and vanilla; beat until smooth. Pour 1/4 to 1/2 cup batter (depending on size of pancake desired) onto heated and lightly greased griddle. Cook until top surface is bubbly and edges are dry. Turn; cook until golden. Keep pancakes warm. Serve with syrup or honey.
Recipe Source: In The Kitchen With Seacrest Cookbook (Seacrest Christian School, Delray Beach, Florida). Recipe submitted by Heather Irurzun.
Peg's Note.....I didn't have any evaporated milk so I used soy milk...you could also use regular or skimmed milk.
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Age : 70
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