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Good Morning Pumpkin Pancakes


Good Morning Pumpkin Pancakes

Good Morning Pumpkin Pancakes



2 Cups Biscuit mix

2 Tablespoon lightly packed light brown sugar

2 Teaspoons ground cinnamon

1 1/2 cups (12 oz. can) Carnation Evaporated Milk

1 Teaspoon ground allspice

1/2 Cup Libby's Solid Pack Pumpkin

2 Tablespoons vegetable oil

2 Eggs

1 Teaspoon vanilla extract

Combine biscuit mix, sugar, cinnamon, allspice.  Add evaporated milk, pumpkin, oil, eggs, and vanilla; beat till smooth.  Pour 1/4 to 1/2 cup batter onto heated lightly greased griddle.  Cook until top surface is bubbly and edges are dry.  Turn and cook until golden.  Serve with Dutch Honey.


Tip:  Mom says best when Bisquick is substituted with 2 1/2 cups flour, 6 teaspoons baking powder, and 1 teaspoon salt.


Dutch Honey


1 Cup white sugar

1 Cup brown sugar

1 Cup white Karo syrup

1 Cup  Heavy Cream



Heat without stirring until sugars dissolve. 

Remove from heat and add cream.

 ... Old Family Recipe!




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Feature  Recipe


Good Morning Pumpkin Pancakes

Excellent any time of the year, but especially good during the fall and winter.  The pumpkin flavor is rich and hearty.  These are best served with our homemade "Dutch Honey" recipe.  This is a rich thick syrup that will last for weeks in the refrigerator.  The "Dutch Honey" is also good on ice cream!