Try this Pumpkin-Yogurt Hot Cakes recipe, or contribute your own.
Suggest a better descriptionSift 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. Dont 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
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 258 | ||
Calories from Fat: 41 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 176.6mg | 54 % | |
Sodium 196.3mg | 7 % | |
Potassium 144.3mg | 4 % | |
Total Carbohydrate 44.5g | 13 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 41.9g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 258
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