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    Pumpkin Pancakes With Yogurt


    Source of Recipe


    Aunt Saunny

    List of Ingredients




    Raisin Topping

    For the topping:
    2 cups lowfat vanilla yogurt
    1 cup raisins

    For the pancakes:

    1 cup all-purpose flour
    1 tablespoon sugar
    2 teaspoons baking powder
    1/2 teaspoon cinnamon
    1 cup 1 percent lowfat milk
    2 tablespoons melted butter
    1 egg
    1/2 cup canned pumpkin
    1/2 cup lowfat vanilla yogurt

    Recipe



    In a small bowl, combine 2 cups vanilla yogurt and raisins. Reserve.

    To make the pancakes: Combine flour, sugar, baking powder and cinnamon in a large mixing bowl. In a medium mixing bowl, combine milk, butter, egg, pumpkin and 1/2 cup yogurt, mixing well. Add wet ingredients to flour mixture and stir until just moist. Do not overmix. Batter may be lumpy. For thinner batter, add milk.

    Lightly coat a skillet with cooking spray and heat on medium. Using a quarter-cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden.

    Serve warm, topped with yogurt-raisin mixture and dusting of cinnamon
 

 

 

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