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In large mixing bowl, combine bisquick, sugar, cinnamon and allspice. Add evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth. For each pancake, pour 1/4 to 1/2 cup batter (depending on size you want) omto heated, lightly greased griddle. Cook until top is bubbly and edges are dry. Turn pancakes; cook until golden. Keep warm. Serve with syrup or honey. Posted to EAT-L Digest 04 Sep 96 Date: Wed, 4 Sep 1996 21:19:49 -0500 From: LD Goss
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