Pumpkin Pancakes

2 c. baking mix

2 Tbs. packed light brown sugar

2 tsp. ground cinnamon

1 1/2 c. evaporated milk

1 tsp. ground allspice

1/2 c. canned pumpkin

2 Tbs. vegetable oil

2 eggs

1 tsp. vanilla extract

Combine all ingredients.

Lightly oil a griddle or large skillet. Heat over medium-high heat until a drop of water will sizzle slightly on the surface. Spoon about 1/4 c. batter onto the griddle for each pancake. Cook until several bubbles burst on the top and the bottom is light brown. Turn and cook the other side for 1 to 2 minutes, until it is browned.

Serve warm with syrup or honey.