Ingredients
2
eggs, slightly beaten
1/4
cup sugar
3/4
cup milk
1/4
cup vegetable oil
1
teaspoon vanilla
1
can (15 oz) pumpkin (not pumpkin pie mix)
2
cups Gold Medal™ all-purpose flour
2
teaspoons baking powder
1
teaspoon ground cinnamon
1
cup maple-flavored syrup
Preparation
In large bowl, mix eggs, sugar, milk, oil and vanilla until well blended. Stir in remaining ingredients except syrup just until mixed.
Line 1-quart pitcher or bowl with gallon-size resealable food-storage plastic bag. Pour batter into bag; seal bag, pressing out air.
Heat large nonstick electric griddle to 375°F or heat 12-inch nonstick skillet over medium heat.
Grease hot griddle with oil. Cut 1/4-inch hole in one bottom corner of bag. For each pancake, gently squeeze bag to pipe about 2 tablespoons batter onto hot griddle in 4-inch spider web shape. Cook 1 to 2 minutes or until pancakes are puffed and dry around edges. Turn pancakes; cook about 1 minute longer or until other side is golden brown. Serve with syrup.
