Pumpkin Pancakes With Yogurt Raisin Topping
Wednesday, September 24, 2008 by Jacqui Pini
As posted on Dallas Morning News
• 2 ½ cups low-fat vanilla yogurt (divided use)
• 1 cup raisins
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• ½ teaspoon cinnamon, plus more for dusting
• 1 cup 1 percent low-fat milk
• 2 tablespoons melted butter
• 1 egg
• ½ cup canned pumpkin
• 2 ½ cups low-fat vanilla yogurt (divided use)
• 1 cup raisins
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• ½ teaspoon cinnamon, plus more for dusting
• 1 cup 1 percent low-fat milk
• 2 tablespoons melted butter
• 1 egg
• ½ cup canned pumpkin
- 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 ½ 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.
Source: Elizabeth Ward for 3-A-Day of Dairy
Labels: bacon breadsticks, Breakfast, Dinner ideas, dinner recipes, Pumpkin Pancakes With Yogurt Raisin Topping
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