RECIPE OF THE DAY! WINTER MORNING PUMPKIN PANCAKES

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

Whether you're looking for a festive, fall breakfast or simply an alternative to the ordinary pancake, Pumpkin Pancakes are the perfect solution. The sweet hint of brown sugar mixed with pumpkin spice makes for the perfect pancake. ENJOY!


Preparation Time: Approximately 15 minutes

Cook Time: Approximately 15 minutes

Makes 6 Pancakes:


Ingredients:

2 cups baking mix, such as Bisquick

2 tablespoons packed brown sugar

1 tablespoon pumpkin pie spice

1 can (5 ounces) evaporated fat-free milk

1/2 cup canned solid pack pumpkin

2 large eggs, lightly beaten

2 tablespoons vegetable oil,(100 cal) Lite syrup (optional)


Preparation:

1. Combine the baking mix, brown sugar and pie spice in a large bowl; mix well. Stir in the milk, pumpkin, eggs and oil, mixing until the dry ingredients are completely moistened. Lightly grease the griddle or skillet with oil.

2. Heat the griddle over medium heat until hot. For 4-inch pancakes, pour a scant 1/4 cup batter onto the hot griddle. Turn the pancakes when the tops are covered with bubbles and the edges look cooked. Cook the second sides until golden brown. Serve warm with Lite syrup, if desired.

Suggestion: You can use fresh fruit or 100% Fruit Preserves to cut the calories down even more.

Tip: Pancakes can be made into jack-o'-lanterns by using dried cranberries or raisins for the face. Immediately after pouring batter onto griddle, arrange fruit to make eyes, nose and crooked mouth before batter sets up.

370 calories Per Serving: 3 medium Pancakes with (100 cal) Lite syrup