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Pancakes: Pumpkin Pancakes w/Yogurt Raisin Topping

Source of Recipe

Elizabeth Ward on behalf of the 3-A-Day of Dairy program


List of Ingredients

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

To make the topping: In a small mixing 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 griddle or 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.

Makes 4 servings, or 12 pancakes.