1 c Cake Flour
2 ts Baking Powder
1/4 ts Baking Soda
1/8 ts Nutmeg; freshly grated
1/8 ts Salt
2 lg Eggs
3 tb Unsalted Butter; melted
2 tb Sugar
1 c Canned Solid-Pack Pumpkin
2 ts Fresh Lemon Juice
2 ts Vanilla Extract
1/2 c 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 1/4 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 (4-inch) hotcakes
Yields
12 Servings
