Pumpkin Pie Pancakes

These pancakes are literally based on the filling from left over pumpkin pie I had. My son bought a large sized pumpkin pie during Thanksgiving and left to his university soon after, leaving about 2/3rds of it unfinished. The rest of us found it too rich and cloyingly sweet for our tastes though there was nothing wrong with the pie, generally speaking. My daughter who usually doesn't volunteer to taste sweet dishes decided to try the pumpkin pie when she saw it. However she ended up sitting at the table for five minutes not knowing whether to spit or swallow the first piece of pie she put in her mouth. I had to find ways to finish off that pie and finally, the filling and base ended up in four different dishes. These fluffy and flavorful pancakes are one of those which even my daughter enjoyed without any complaints.

Ingredients: (Yield 8 pancakes)
1 egg substitute (I used Ener-G egg replacer.)
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup pumpkin pie filling 
or 
1/2 cup puree + 2 tbsp. sugar + 1 tsp. all spice
2 tbsp. butter
1 & 1/2 cups milk

 Method:
* Combine 1.5 tsp. Ener-G and 2 tbsp.warm water in a small bowl and keep aside.
* Heat a griddle / non stick pan on medium heat such that a drop of water beads when dropped on it.
* Meanwhile, whisk together the flour, baking powder, baking soda and salt in a bowl. Whisk pumpkin pie filling, melted butter and milk in another bowl. Combine dry ingredients, wet ingredients and the egg substitute. Whisk the mixture to a thick batter.
* Pour about 1/4 cup batter of batter onto the pan. Cook until bubbles appear on the surface and the bottom side turns golden brown. Flip the pancake with a spatula and cook for about 30 - 40 seconds more. Transfer onto a serving plate. Repeat the steps with the remaining batter.
* Serve the pancakes warm with maple syrup or honey.
 
This goes to Blogging marathon #74, under the theme 'Bookmarked Recipes'. Check out the page to read what other marathoners are cooking.

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