
Harvest Breakfast
Heat griddle or skillet over medium heat or to 350 degrees. Grease griddle with vegetable oil if necessary. In a medium bowl, stir pancake mix, maple-pecan butter, milk, vegetable oil, eggs and pumpkin pie spice until well blended. For each pancake, pour slightly less than 1⁄4 cup batter onto the hot griddle. Sprinkle pecans liberally onto each pancake. Cook until edges are dry, flip and serve with Hiland butter and Griffin’s syrup.