I found that adding a little more milk – about 1/8-1/4 cup – to the pancake batter with pumpkin puree really helped the pancakes stay tender, cook more thoroughly and seem less “wheat-y”. You can find the improved recipe here.
I added only 4 Tb. of butter to the Sweet Potato Casserole instead of the whole 8 Tb. stick and didn’t really notice a difference! Basically, a savings of 400 calories and 40 grams of fat! Cool beans. I desperately need to take a better photo of this. That will be my task this Fall. It really doesn’t do it justice.
