Pasadena Star News/October 29, 2003

Pumpkin Pancakes with Yogurt Raisin Topping
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A 490 6gm 10gm 490mg 86gm 16gm 80mg


INGREDIENTS:
FOR THE TOPPING: 2 lowfat vanilla yogurt 1 cup raisins FOR THE PANCAKES: 1 cup all-purpose flour
1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon cinnamon
1 cup 1 percent lowfat milk 2 tablespoons melted butter 1 egg
1/2 cup canned pumpkin 1/2 cup lowfat vanilla yogurt



1 In a small mixing bowl, combine 2 cups vanilla yogurt and raisins. Reserve.
2 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 1/2 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.
3 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.
4 Serve warm, topped with yogurt-raisin mixture and dusting of cinnamon.

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