Sunday, September 28, 2003

Pumpkin pancakes deliver the flavor of fall


Seasonal fare

The Associated Press

Since pumpkins lend such a colorful aura to the fall-winter season, this is a good point at which to start looking at ways for cooks to use them.

A versatile pumpkin pancake paired with yogurt, an autumn-inspired dish, could serve as breakfast, brunch or dessert fare, or whenever taste suggests.

The recipe, from registered dietitian Elizabeth Ward, author of Healthy Foods, Healthy Kids (Adams Media; 2002), has a nutrition twist. Its combination of pumpkin mildly spiced with cinnamon is served with a creamy yogurt-raisin sauce instead of traditional syrup.

It delivers "a satisfying fall flavor," says Ward, mother of three children, who developed the recipe for the 3-A-Day of Dairy program. "Plus, my kids love the taste of the sweet vanilla yogurt topping and I can give them one calcium-rich serving of dairy. For a fast and healthy meal, I often serve 'breakfast for dinner.'"

The ingredient list doesn't call for fresh pumpkin, so the recipe is useful for backup pantry-shelf provisioning, any time of year.

Pumpkin Pancakes With Yogurt Raisin Topping

TOPPING

2 cups low-fat vanilla yogurt

1 cup raisins

PANCAKES

1 cup all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon cinnamon

1 cup 1 percent low-fat milk

2 tablespoons melted butter

1 egg

1/2 cup canned pumpkin

1/2 cup low-fat vanilla yogurt

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 quarter-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.

Makes 4 servings (or 12 pancakes).

For more: Additional pumpkin recipes can be found at www.3aday.org




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