Instructions: 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 sizes 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.

Yield is about 16 pancakes.

Gilding The Lily: Add about 1/2 cup chopped pecans to the batter. Top the pancakes with a mixture of softened butter and orange marmalade.

Comments: Delicious and handsomely colored, these pumpkin flapjacks are not just for holiday time. Year-round (as long as that essential canned pumpkin is in the cupboard), teamed with butter, maple syrup or honey, and ham or bacon, theyll have everyone wide awake and ready for seconds.

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