Recipe - Pumpkin-Yogurt Hot Cakes

1 cup Cake Flour
2 teaspoon Baking Powder
One fourth teaspoon Baking Soda
1/8 teaspoon Nutmeg; freshly grated
1/8 teaspoon Salt
2 lg Eggs
3 tablespoon Unsalted Butter; melted
2 tablespoon Sugar
1 cup Canned SolidPack Pumpkin
2 teaspoon Fresh Lemon Juice
2 teaspoon Vanilla Extract
One half cup Plain Yogurt

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 One fourth 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 (4inch) hotcakes

Source: Palm Beach Post, Food Section

billspa@icanect.net

Recipe by: "More Taste Than Time" Abby Mandel

Posted to MCRecipe Digest V1 #860 by Bill Spalding billspa@icanect.net
on Oct 23, 1997