2 eggs
1 c. milk
1/2 c. cooked pumpkin
1 3/4 c. Bisquick
2 tbsp. sugar
1/2 tsp. each cinnamon, nutmeg, and ginger
1/4 c. salad oil

Beat eggs in small mixer bowl on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients. Pour batter by tablespoonfuls onto medium-hot ungreased griddle. Bake until puffed and bubbles begin to break. Turn and bake other side until golden. Yield about 5 dozen (2-inch) pancakes.

Heat 1 cup maple-flavored syrup and 12 tablespoon butter. Remove from heat; stir in 1/2 teaspoon rum flavoring. Serve warm.