In a small mixing bowl, briskly combine vanilla yogurt and raisins until yogurt becomes looser texture. Reserve. For 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 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.
Recipe created by Elizabeth Ward on behalf of 3-Every-Day™ of Dairy
The cool thing about this recipe is that you use whatever you have on hand to make it, which makes it super easy and super convenient! You can add your own twists make it completely your own! Make a different version each week! Great for a quick dinner – and it makes leftovers easy for lunch the next day!
Ingredients (your choice, and you’re not limited to what’s listed!)
1 box of Pasta (Elbow, Bow Tie, Spaghetti, Linguini)
2 cups Cheese (Colby Jack, Cheddar, Mozzarella, Pepper Jack – or a mix of several)
½ cup Milk
2 Tbs. Butter
Dashes of Spices (Salt, Pepper, Garlic Salt, Cayenne Pepper, Dried Oregano – whatever you like)
1-2 c. of Cooked Meat (Ham, Grilled Chicken, Ground Beef)
Cook and drain the pasta.
Return pasta to pot and stir in cheese, milk and butter on low heat until all cheese is melted and blended.
Add spices and meat and continue to stir for 3 minutes.
Let cool for 5 minutes before serving and indulging!