Instructions: Sift 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

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