These pancakes are wonderful! They would be great to have on Thanksgiving morning.
This recipe came from our church's Christian school (It just came out last week)! It is submitted by one of our church members (who is also one of the school's moms).
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.
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Age : 70
Location : Boynton Beach, florida
Job/hobbies : crafts and cooking
Registration date : 2008-12-13
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