Free Recipe Pumpkin-Yogurt Hot Cakes
Recipe Type: B Recipes
Recipe Preparation: cook
Cooking Ingredients for Pumpkin-Yogurt Hot Cakes Recipe
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
Pumpkin-Yogurt Hot Cakes Preparation
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 Source: Palm Beach Post, Food Section billspa@icanect.net Recipe by: More Taste Than Time – Abby Mandel Posted to MC-Recipe Digest V1 #860 by Bill Spalding <billspa@icanect.net> on Oct 23, 1997
Cooking Temperature:
Recipe Serves: 12
How Do You Cook Pumpkin-Yogurt Hot Cakes?
If you know a better Pumpkin-Yogurt Hot Cakes Recipe please comment below.