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Pumpkin Pancakes (TNT)

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• 2 cups biscuit mix
• 2 TBSP packed light brown sugar
• 2 tsp. cinnamon
• 1-1/2 cups (12-oz. can) evaporated milk
• 1 tsp. ground allspice
• 1/2 cup solid-pack pumpkin
• 2 TBSP vegetable oil
• 2 eggs
• 1 tsp. vanilla

In a large mixer bowl, combine biscuit mix, sugar, cinnamon and allspice.

Add evaporated milk, pumpkin, oil, eggs and vanilla; beat until smooth.

Pour 1/4 to 1/2 cup batter (depending on size of pancake desired) onto heated and lightly greased griddle.

Cook until top surface is bubbly and edges are dry.

Turn; cook until golden.

Keep pancakes warm.

Serve with syrup or honey.