03 October 2011


IT'S FALL!!!  Even though it is still a little warm in Texas, October means I can pull out the pumpkin candles and start making pumpkin-y things!
Maple-Pecan Syrup:
1 cup maple-flavored syrup
1 Tbsp butter or margarine
1/4 cup chopped pecans

2 1/3 cups Bisquick Mix
1/3 cup canned pumpkin (not pumpkin pie mix)
1 1/4 cups milk
1/4 cup vegetable oil
2 Tbsp sugar
1 tsp pumpkin pie spice
2 eggs

In 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans.

Heat griddle or skillet over medium heat or to 375°F.  Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients until well blended.  For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.

Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.   

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