Bisquick Pumpkin Puff Pancakes

• eggs↗2
• milk↗1 cup
• cooked pumpkin↗1⁄2 cup
• Bisquick baking mix1 3⁄4 cups
• sugar↗2 tablespoons
• cinnamon↗1⁄2 teaspoon
• nutmeg↗1⁄2 teaspoon
• ginger↗1⁄2 teaspoon
• salad oil↗1⁄4 cup

Step-by-step instructions

1. 1

   Beat eggs in small mixer bowl on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients.

2. 2

   Pour batter by tablespoonfuls onto MEDIUM-HOT un-greased griddle.

3. 3

   Bake until puffed and bubbles begin to break. Turn and bake other side until golden brown. About 5 dozen 2-inch pancakes. Serve with sausages and rum flavored syrup.

4. 4

   MAPLE RUM FLAVORED SYRUP: Heat 1 cup maple flavored syrup and tablespoon butter or margarine. Remove from heat; stir in 1/2 teaspoon rum flavoring. Serve warm. About 1 cup.

5. 5

   Betty Crocker’s Bisquick Cookboook.