Lemon Poppy Seed Pancakes Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1 8-ounce carton lemon low-fat yogurt | ||
| 1/2 cup fat-free milk | ||
| 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg | ||
| Poppy seeds | 1 Tablespoon | |
| 1 recipe Raspberry Sauce | ||
Directions
In a medium bowl stir together flour, sugar, baking powder, baking soda, and salt.
In another medium bowl combine yogurt, milk, egg product, and poppy seeds.
Add all at once to flour mixture.
Stir just until moistened (batter should be lumpy).
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased or 'nonstick griddle or heavy skillet and spread to a 4-inch circle.
Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.
In another medium bowl combine yogurt, milk, egg product, and poppy seeds.
Add all at once to flour mixture.
Stir just until moistened (batter should be lumpy).
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased or 'nonstick griddle or heavy skillet and spread to a 4-inch circle.
Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.
Chef
