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Pancakes can be enjoyed any time of day. Have butter triangles, raisins, or nuts available and let children (or adults) add their own funny faces. To feed a crowd, buy two or three pans so that you can make several pancakes at the same time.
You Will Need
Jack-O'-lantern-shaped pan, 12 x 11 inches (available from www.wilton.com)
2 cups biscuit mix
2 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 1/2 cups (12-ounce can) undiluted evaporated milk or evaporated skim milk
1/2 cup solid-pack pumpkin
Vegetable oil
2 large eggs
1/2 stick butter or margarine, for face
Honey or syrup
What to Do
1. Preheat oven to 450°F. Place empty jack-o'-lantern pan in oven.
2. In large bowl, combine biscuit mix, sugar, cinnamon, evaporated milk, pumpkin, 2 tablespoons vegetable oil and eggs. Beat or whisk until smooth. (Batter may be stored overnight in refrigerator. Stir before using.)
3. When oven is preheated, remove pan. CAUTION: Pan will be very hot. Coat pan lightly with a couple of drops of vegetable oil or a small amount of butter and rotate pan to cover evenly. Pour 2 cups of batter in pan. Pour in a circle to cover pan evenly. Push to edges if necessary.
4. Return to oven and bake 6-8 minutes or until top is dry and edges are brown. Top will not be brown.
5. Invert baked pancake onto serving dish.
6. Repeat for next pancake. You can place finished pancake on a cookie sheet and return to oven for the last 2 minutes of cooking time to reheat.
7. Garnish pancakes with butter or margarine features: Cut butter or margarine into 1/8-inch slices and then halve for triangles for eyes and halve again into smaller triangles for mouth as shown in photo. Serve with honey or syrup.
Serves: 4
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