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%
Yields
4 Servings