Try It Thursday!

Pumpkin Puff Pancakes

2 eggs
1 c. milk
1/2 c. cooked (canned) pumpkin
2 Tbsp. sugar
1/4 c. salad oil
1 3/4 c. Bisquick
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger

Beat eggs in small bowl on high speed for 5 minutes or until thick. Stir in remaining ingredients just until moistened. Pour batter by tablespoonfuls onto hot griddle. Serve with hot apple cider syrup.


Apple Cider Syrup

1 c. sugar
2 Tbsp. heaped cornstarch
1/2 tsp. cinnamon
2 c. apple cider or juice
2 Tbsp. lemon juice
1/4 c. butter

Mix sugar, cornstarch, and spice in a medium saucepan. Stir in cider and lemon juice. Cook, stirring constantly, until mixture thickens and boils 1 minute. Remove from heat and blend in butter. Serve warm over pumpkin pancakes.