Spider Web Pancakes
Ingredients
2 eggs, slightly beaten
¼ cup sugar
¾ cup whole milk
¼ cup vegetable oil
1 teaspoon vanilla
1 can (15 ounces) pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
Maple syrup, for serving
Directions
Mix eggs, sugar, milk, oil and vanilla in a large bowl until well blended. Stir in pumpkins, flour, baking powder and cinnamon until just mixed.
Line a large pitcher or bowl with gallon-size resealable food-storage plastic bag. Pour batter into bag; seal bag, pressing out air.
Heat 12-inch nonstick skillet over medium heat.
Cut 1/4-inch hole in one bottom corner of bag. For each pancake, gently squeeze bag to pipe about 2 tablespoons batter onto hot griddle in 4-inch spider web shape.
Cook 1 to 2 minutes or until pancakes are puffed and dry around edges. Turn pancakes; cook about 1 minute longer or until other side is golden brown. Serve with syrup.
