Fall Weekend Breakfast - Pumpkin Pancakes!

TREAT YOUR FAMILY to a GREAT breakfast this weekend and make them feel special!  It really feels like FALL!

These are very easy to make, recipe doubles well too.

Pumpkin Pancakes (presented by 1882 Aleksander House Bed & Breakfast)
1 cup all-purpose flour
1 TBS sugar
dash of salt
2 tsps baking soda
1 cup milk
2 TBS vegetable oil
1 egg
1/2 tsp cinnamon
1/2 cup canned pumpkin
1/2 cup sour cream

Combine all ingredients. Batter will be lumpy. Spray grill with cooking spray. Bake pancakes on grill using medium heat until bubbles rise to the surface and edges are brown. Turn and bake until golden brown. Serve with Honey-Pecan butter. Serves two.

Honey-Pecan Butter:
1/2 cup pecans, toasted then chopped
1/2 cup butter
1/4 cup honey

Beat butter and honey together until smooth. Add pecans. Serve with Pumpkin Pancakes. Makes one cup.

Bisquick Pumpkin Pancakes

These pumpkin pancakes are a cinch to prepare, because they start with a baking mix, such as Bisquick. If you want really fluffly pancakes, substitute 1/4 of seltzer water for 1/4 cup of the milk.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients:

• 2 cups baking mix, such as Bisquick
• 2 large eggs
• 1-1/4 cups milk
• 1/2 cup pumpkin puree
• 2 Tbsp. sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg

Preparation:

1. Preheat an electric skillet (compare prices) to 375 degrees F, or heat a large frying pan over medium-high heat.
2. Whisk together all ingredients until well-combined, but do not overmix.
3. Let rest for 10 minutes.
4. Turn griddle down to 350 degrees.
5. Ladle quarter-cupfuls of the batter onto the griddle. Cook until the edges of the pancakes start to set and bubbles start to form on the surface of the pancakes.
6. Flip. Cook another 1-3 minutes until pancakes are golden brown on the other side.

Serve immediately with butter and syrup.