Pumpkin-Yogurt Hot Cakes
| Yield: | 12 Servings |
| Categories: | Brunch |
| 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 |
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