Pumpkin Pancakes aka tomorrow’s non-Atkins breakfast

2 1/3 cups Bisquick baking mix

• 2 tablespoons dark brown sugar, firmly packed <o:p>
• 1/4 teaspoon ground cinnamon <o:p>
• 1/4 teaspoon ground nutmeg <o:p>
• 1/4 teaspoon ground ginger <o:p>
• 1 1/4 cups milk <o:p>
• 2 eggs, lightly beaten <o:p>
• 1/3 cup mashed pumpkin <o:p>
• 1/4 cup vegetable oil <o:p>

Beat all ingredients with whisk or hand beater until well blended. Pour batter by scant 1/4 cupfuls onto hot, lightly greased griddle or skillet. Cook until tops are bubbly and edges are dry. Turn and cook pumpkin pancakes until golden brown.

Makes about 15 to 18 pumpkin pancakes