Pumpkin Pancakes

Junk Food Friday does not always mean fried, cheesy or gooey.  I could not eat turkey again.  Having had 2 full dinners this week plus leftover meals, turkey just was not happening.  I looked at what I had and this is what made Junk Food Friday yummy!  I had pumpkin left over from the cookie recipe this week and everything else needed for a 'breakfast for dinner' night.  I wasn't sure if this would work.  All season long I have seen pumpkin pancakes featured at many of the restaurants in my area. I put a few adjustments on the Bisquick recipe printed on the box and came up with this recipe.  So good!
As a tip: My dad showed me how to make pancakes (yup, on the gas stove!) when I was young.  Heat a cast iron skillet until very hot. You will know it is hot enough if you dip your fingers in water and flick the water onto the hot skillet.  If the water forms into little balls and dance across the pan, it is good to go.  If your pan is not hot enough the batter will stick.  No need to add oil or butter!  Pour the batter right onto the pan.  When the edges look dry and the bubbles have slowed down, flip.
I also made bacon.  I cook my bacon in the oven on a rack.  So much easier than cleaning up after fried bacon.  I knew the pancakes were sweet so I sprinkled some fresh cracked pepper over the bacon before baking.  You can also do this with brown sugar or a little cayenne.  By adding a little extra touch to the bacon, everyone will think you are a true chef!

Pumpkin Pancakes
printable recipe

2 cups of Bisquick Baking Mix
1 c. milk
1 egg
3/4 c. pumpkin puree
1/2 tsp. cinnamon
1/4 tsp. sugar
Butter and maple syrup for serving.

Mix all together.

Heat a griddle or cast iron skillet until very hot.

Pour 1/2 c. batter into pan.  Flip when edges are dry looking and bubbles have popped.

Cook for an additional minute.
Top with butter and syrup.