2 cups biscuit/baking mix

2 tablespoon brown sugar

2 teaspoons cinnamon

2 eggs, beaten

One 12-oz. can evaporated milk

1/2 cup cooked/canned pumpkin

2 tablespoons vegetable oil

1 teaspoon vanilla

Combine dry ingredients. In another bowl, combine eggs, milk, pumpkin, oil and vanilla; stir into dry ingredients and mix well.

Pour batter by 1/3 cupful per pancake onto lightly greased, hot griddle. Turn when bubbles form on top of cakes, then cook until other side is golden brown. Serve with topping.

Agnes Smitten, St. Cloud, Minn.