PUMPKIN YOGURT HOT CAKES

PUMPKIN YOGURT HOT CAKES image

Yield 12 4" pancakes

Number Of Ingredients 13

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1 c cake flour
2 t baking powder
1/4 t baking soda
1/8 t freshly grated nutmeg
cinnamon to taste (optional)
1/8 t salt
2 eggs
3 T unsalted butter, melted
2 T sugar
1 c canned pumpkin
2 t fresh lemon juice (I used OJ concentrate)
2 t vanilla
1/2 c plain yogurt (I used sour cream)

Steps:

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 over mix or batter will be too loose. Butter griddle or coat with nonstick cooking spray. Heat until very hot. Using scant 1/4 c batter for each pancake, spoon neat rounds onto griddle. Cook until bubbly on top, about 2 minutes. Turn over and cook other side 1 to 2 minutes longer. Keep cooked pancakes warm in 200 oven.