Today I finally got around to making my own version of Pumpkin Pancakes. Throwing all other recipes to the wind, I prepared a typical pancake batter using Bisquick, and then added a 15-ounce can of pumpkin, a pinch of sugar and a teaspoon of pumpkin pie spice. In order to make the batter runny as I like it, I kept stirring in more milk until the mix had the desired consistency.

 

The pancakes turned out well, although they were a bit heavy for my taste (after eating two of them I felt full). I also dished up homemade hash browns and link sausages, so our “late lunch” became quite a feast. As always, there was enough left over to provide my husband with another meal.