Pumpkin-yogurt hot cakes

12 Servings

Ingredients

Quantity Ingredient
1 cup Cake Flour
2 teaspoons Baking Powder
¼ teaspoon Baking Soda
⅛ teaspoon Nutmeg; freshly grated
⅛ teaspoon Salt
2 larges Eggs
3 tablespoons Unsalted Butter; melted
2 tablespoons Sugar
1 cup Canned Solid-Pack Pumpkin
2 teaspoons Fresh Lemon Juice
2 teaspoons Vanilla Extract
½ cup Plain Yogurt

Directions

Sift flour, baking powder, baking soda, nutmeg and salt. Set aside. Whisk eggs, melted butter and sugar until light. Mix in pumpkin, lemon juice and vanilla. Spoon dry ingredients onto batter, then yogurt. Fold in very gently with rubber spatula. Don't overmix or batter will be too loose.

Butter griddle or coat with vegetable spray. Heat until very hot. Using scant ¼ cup batter for each pancake, spoon neat rounds onto griddle. Cook until bubbly on top, about 2 minutes. Turn over and cook another side 1 to 2 minutes longer. Keep cooked pancakes warm in oven at 200° while you cook the remaining batter.

Makes 12 (4-inch) hotcakes

Source: Palm Beach Post, Food Section billspa@...

Recipe by: "More Taste Than Time" -- Abby Mandel Posted to MC-Recipe Digest V1 #860 by Bill Spalding <billspa@...> on Oct 23, 1997

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