Pumpkin Pancakes with Yogurt-Raisin Topping

By Hklbrries

Ingredients

• Topping:
• 2 cups lowfat vanilla yogurt
• 1 cup raisins
• Pancakes:
• 1 cup all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1 cup 1% lowfat milk
• 2 tbsp melted butter
• 1 egg
• 1/2 cup canned pumpkin
• 1/2 cup lowfat vanilla yogurt

Preparation

Step 1

In a small mixing bowl, combine 2 cups vanilla yogurt and raisins. Reserve.

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.

Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a 1/4-cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden.

Serve warm, topped with yogurt-raisin mixture and dusting of cinnamon.