Lemon-Poppy Seed Pancakes


1 1/2 cups Unbleached flour
1/4 cup Sugar
1 tablespoon Poppy seeds
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
3/4 cup Milk, nonfat
1/4 cup Yogurt, plain - nonfat
1 tablespoon Lemon juice
2 teaspoons Lemon zest, finely grated


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.



Prep time: 15 minutes Cook time: 10 minutes. 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.


4 servings


Sunday, February 7, 2010 - 8:43am


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