Pumpkin Cloudcakes

Thanksgiving is a day off for the diet and here is one of our family traditions – pumpkin cloudcakes.
We clipped this recipe from the Chicago Tribune in the 1980s and have been making them every fall ever since.

Pumpkin Cloudcakes

Pumpkin Cloudcakes Recipe

Pumpkin Cloudcakes Recipe – click to enlarge.

Cook as above or make up the batter the night before and fry for a filling Thanksgiving breakfast or brunch. Serve hot with maple syrup. The recipe picture could be clearer – it’s 1/4 t baking soda, 1/8t nutmeg (although I use 1t cinnamon instead), 1/8t salt which I omit, and 1/2 cup yogurt. I normally make a double batch that uses a whole pot of yogurt and a whole 16oz can of pumpkin. I also use regular flour not cake flour but cake flour is better if you have it or can find it.

Serves 4 – no calorie counting today.

Comments are closed.