When my good friend Cheryl and her daughter Bete visited us this summer we learned a few tricks for getting a little nutrition into a picky eater. Bete has a limited number of foods that she likes but Cheryl manages to get extra vitamins into her by adding pumpkin puree to pancakes (she adds it to cheese sauce for pasta too).
Adam was making his famous pancakes for breakfast so we decided to try Cheryl's variation. We just stirred in 1/4 cup of the puree for every batch of pancakes - we were making a triple recipe so we used 3/4 cup of pumpkin. I think we could have added even more since the pumpkin flavor was quite subtle.