Ingredients

Yield: 16 pancakes

For Pancakes:
2 cups biscuit mix
2 tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoon allspice
1 1/2 cups evaporated milk
1/2 cup canned pumpkin
2 tablespoons oil
2 eggs
1 teaspoon vanilla

For Simply the Best Syrup:
3 cups brown sugar
1 1/2 cups boiling water
1 or 2 cinnamon sticks, broken
1 teaspoon whole allspice
1/2 teaspoon whole cloves
1 teaspoon lemon or orange peel
1 teaspoon maple extract
1/4 teaspoon almond extract

For pancakes: In large bowl, combine biscuit mix, sugar, cinnamon and allspice. Add evaporated milk, pumpkin, oil, eggs and vanilla; beat until smooth. Cook on heated and lightly greased griddle. Serve with syrup.

Directions

For syrup: Mix sugar and water. Add spices and citrus peel. Cover and let steep for several hours. Strain; stir in extracts. Store in fridge. Makes 2 cups.

Each pancake contains 125 calories, 6 g fat, 14 g carb, 209 mg sodium, 33 mg cholesterol.