Pumpkin Pancakes -- Quad-Cities Online Recipe Book
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Breads:

Pumpkin Pancakes

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Ingredients

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 cup low-fat milk
2 tablespoons melted butter
1 egg
1/2 cup canned pumpkin
1/2 cup low-fat vanilla yogurt
Maple yogurt topping:
2 cups low-fat vanilla yogurt
1/2 cup maple syrup
1/4 teaspoon cinnamon

Instructions

Combine flour, sugar, baking powder and 1/2 teaspoon cinnamon in a large mixing bowl. Combine milk, butter, egg, pumpkin and 1/2 cup yogurt. Mix well. Add wet ingredients to flour mixture. Stir until just moist. Do not over mix. Batter may be lumpy. For thiner batter, add more milk. Cook on medium heat using greased griddle or skillet. Serve with maple yogurt topping. Makes 12 pancakes. Serves 4. Maple yogurt topping: Comine 2 cups yogurt, maple syrup and 1/4 teaspoon cinnamon. Mix well

Phyllis Butterfield
Geneseo




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