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Candied Ginger Pumpkin Pancakes

Candied Ginger Pumpkin Pancakes recipe

Wake up sleepy heads with warm spicy pumpkin pancakes! Pass the warm syrup please.

Recipe Ingredients

Method

  1. In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended.
  2. Stir in chopped pecans and ginger.
  3. Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350 degrees F or heat skillet over medium heat.
  4. For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
  5. Serve topped with remaining ingredients.

Prep Time 30 min
Total Time 30 min
Servings 16

Expert Tips:

To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.

No pumpkin pie spice? Use 1 teaspoon ground cinnamon and 1/2 teaspoon each of ground nutmeg and ground ginger.

Nutrition Information–Serving Size: 1 Pancake Calories 110 Calories from Fat 40 Total Fat 4 1/2g Saturated Fat 1g Trans Fat 1/2g Cholesterol 30mg Sodium210mg

Total Carbohydrate 14g Dietary Fiber 1g Sugars 2g Protein 3g

% Daily Value*: Vitamin A 50% Vitamin C 0% Calcium 6% Iron 4%

Exchanges: 1 Starch; 0 Fruit; 0

Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat

Carbohydrate Choice 1

*Percent Daily Values are based on a 2,000 calorie diet.

Reprinted with permission from Betty Crocker.


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