Pumpkin Pancakes From: American Dairy Assoc.

Topping:

2 cups lowfat vanilla yogurt        1 cup raisins

blend well, chill until ready to use.

For the pancakes:

1 cup flour                         1 Tablsp sugar               2 teasp baking powder

1/2 teasp cinnamon       1 cup lowfat milk              2 Tablsp melted butter

1 egg, beaten                  1/2 cup canned pumpkin        1/2 cup low fat vanilla yogurt

Combine milk, butter, egg pumpkin and yogurt and mix well.

Combine all the dry ingredients and slowly work into the wet mix,

do not overmix....batter will be lumpy.  Lightly spray a griddle and heat,

using a 1/4 cup measure pour batter onto griddle and cook until bubles

begin to brust, then flip and cook until golden.  Serve warm with sauce.

Dust with cinnamon.