Bisquick Pumpkin Puff Pancakes

• 2 eggs
• 1 cup milk
• 1/2 cup cooked pumpkin
• 1 3/4 cups Bisquick baking mix
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 cup salad oil

1. Beat eggs in small mixer bowl on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients.
2. Pour batter by tablespoonfuls onto MEDIUM-HOT un-greased griddle.
3. Bake until puffed and bubbles begin to break. Turn and bake other side until golden brown. About 5 dozen 2-inch pancakes. Serve with sausages and rum flavored syrup.
4. MAPLE RUM FLAVORED SYRUP: Heat 1 cup maple flavored syrup and tablespoon butter or margarine. Remove from heat; stir in 1/2 teaspoon rum flavoring. Serve warm. About 1 cup.
5. Betty Crocker's Bisquick Cookboook.

eggs, milk, pumpkin, bisquick baking mix, sugar, cinnamon, nutmeg, ginger, salad oil

Taken from www.food.com/recipe/bisquick-pumpkin-puff-pancakes-271680 (may not work)