Candied Ginger Pumpkin Pancakes Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350°F.
• Whisk together pumpkin puree and sweetened condensed milk.
• Whisk eggs and a pinch of salt into pumpkin mixture.
• Pour filling into graham cracker crust and bake for 30 minutes.
• Sprinkle ginger on top and bake 25-30 minutes more, or until knife inserted in side of filling (NOT center) comes out clean.
• Cool and refrigerate at least 3 hours.

Steps:

• Combine flour, brown sugar, soda, cinnamon, powdered ginger, nutmeg and salt in a large mixing bowl.
• In a separate bowl, combine egg, milk pumpkin, yogurt and butter until well blended.
• Add wet to dry, stirring just until evenly moistened.
• Cook on nonstick griddle over medium heat until edges look dry – about 2 to 3 minutes per side.
• Serve with ginger butter and real maple syrup.
• To make the ginger butter, simply cream the chopped candied ginger into the butter, then chill before serving.