Spider Web Pumpkin Pancakes
In large bowl, mix eggs, sugar, milk, oil and vanilla until well blended. Stir in remaining ingredients except syrup and whipped cream, just until mixed. Line a 1 qt. pitcher or bowl with gallon-sized reseaslable food-storage plastic bag. Pour batter into bag, seal bag, pressing out air. Heat griddle to 375 degrees. Oil hot griddle. Cut a small hole in corner of bag. For each pancake, gently squeeze bag to pipe about 2 Tbl. batter onto hot griddle, forming spider webs. 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. Server with syrup and whipped cream. You can also make round pancakes instead.
2 eggs, slightly beaten
¾ cup sugar
¾ cup milk
¼ cup vegetable oil
1 tsp. vanilla
1 can (15 oz) pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
In large bowl, mix eggs, sugar, milk, oil and vanilla until well blended. Stir in remaining ingredients except syrup and whipped cream, just until mixed. Line a 1 qt. pitcher or bowl with gallon-sized reseaslable food-storage plastic bag. Pour batter into bag, seal bag, pressing out air. Heat griddle to 375 degrees. Oil hot griddle. Cut a small hole in corner of bag. For each pancake, gently squeeze bag to pipe about 2 Tbl. batter onto hot griddle, forming spider webs. 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. Server with syrup and whipped cream. You can also make round pancakes instead.
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