I tried these as another experiment and a way to use up left-over pumpkin pie filling. They came out very, very moist, and wonderfully tender and flavorfull. They were used as the main course in tonight's supper but could easily be used for a desert, especially if the batter were put into muffin tins and baked. I served them alon side some lean, fried pork chops, seasoned just with salt and pepper. The flavors complimented each other wonderfully. Here's the recipe.
3/4 cup uncooked Libby's Recipe pumpkin pie filling
3/4 cup whole-wheat flour
1 tbs. double-acting baking powder
2 tbs. Sweetener (sugar or sucralose)
1/2 tsp. salt.
2 tsp. ground cinamon
Spoon onto a hot, lightly oiled griddle and cook as you would regular Goodweed-recipe pancakes. Serve with butter, syrup, if you like, or with whipped cream or vanilla ice cream. Myself, I ate them with just some butter because they were so flavofull. They tasted amazingly like pumpkin pie. Hmmmm. Could it have something to do with the pie filling?
Seeeeeeya; Goodweed of the North