I love anything pumpkin and love anything with ginger, especially candied ginger. This time of the year is when I love to cook with pumpkin. I came across this recipe using Bisquick® to make these pumpkin pancakes using candied and I am looking forward to giving them a try.
Candied Ginger Pumpkin Pancakes
2 cups Original Bisquick® mix
2 teaspoons pumpkin pie spice
1 1/2 cups buttermilk
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup toasted pecan halves, finely chopped
1 tablespoon finely chopped crystallized ginger
Pecan halves, if desired
Butter, if desired
Maple-flavored syrup, if desired
- In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
- Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
- For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.
Tips from the Experts-
To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
No pumpkin pie spice? Use 1 teaspoon ground cinnamon and 1/2 teaspoon each of ground nutmeg and ground ginger.