Lemon-poppy seed pancakes
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Lemon-poppy seed pancakes
  Pancakes    Breakfast    Vegetarian  
Last updated 6/12/2012 1:27:17 AM. Recipe ID 62118. Report a problem with this recipe.
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      Title: Lemon-poppy seed pancakes
 Categories: Breakfast, Vegetarian
      Yield: 4 Servings
  1 1/2 c  Unbleached flour
    1/4 c  Sugar
      1 tb Poppy seeds
      1 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
    3/4 c  Milk, nonfat
    1/4 c  Yogurt, plain - nonfat
      2    Egg whites
      1 tb Lemon juice
      2 ts Lemon zest, finely grated
  Prep time: 15 minutes Cook time: 10 minutes
  Combine flour, sugar, poppy seeds, baking powder, baking soda and
  salt. Make a well in the center of the flour mix. Mix milk, yogurt,
  egg whites, lemon juice and lemon zest in another bowl. Pour milk
  mixture into the well of the flour mix and stir well to mix. Coat a
  griddle or large nonstick fry pan with nonstick cooking spray. Place
  over medium-high heat until hot. Spoon 1/3 cup of batter onto hot
  griddle until batter is used up. Flip each pancake when tiny bubbles
  cover surface, about 3 mins. Cook until bottom is golden brown, about
        2    mins. Divide onto 4 plates.
  Additional note: Poppy seeds contain alot of oil and can go rancid
  quickly. Be sure to store in a cool, dark place for up to 6 months.
  Nutritional Information: calories 298; total fat 2g (saturated fat
  0g); protein 10g; cholesterol 1mg; carbohydrates 59g; sodium 478mg;
  dietary fiber 1g; calories from fat 6%

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Recipe ID 62118 (Apr 03, 2005)

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