1-1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon poppy seeds
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup 1% low-fat milk
1/2 cup low-fat sour cream
2 teaspoons grated lemon rind
2 teaspoons fresh lemon juice
1 egg
1 egg white
Lemon Scented Honey:
1 cup honey
1/2 lemon, thinly sliced
Combine flour, sugar, poppy seeds, baking soda, salt; stir well. Combine milk; sour cream; lemon rind; lemon juice; egg; egg white; stir well. Add to flour mixture, stirring until smooth. Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Lemon-Scented Honey.
Yield: 8 hot cakes (serving size: 2 hot cakes and 1 tablespoon honey).
Lemon Scented Honey:
Combine honey and lemon in a small saucepan; cook over medium heat until thoroughly heated.
Yield: 1 cup (serving size: 1 tablespoon).
Nutritional Information:
CALORIES 380 (19% from fat); PROTEIN 10.2g; FAT 6.8g (sat 3.1g, mono 1.9g, poly 1.2g); CARB 70.7g; FIBER 1.4g; CHOL 68mg; IRON 2.7mg; SODIUM 528mg; CALC 138mg
NUTRITIONAL INFORMATION FOR Lemon-Scented Honey:
CALORIES 65 (0% from fat); PROTEIN 0.4g; FAT 0g; CARB 17.8g; FIBER 0g; CHOL 0mg; IRON 0.1mg; SODIUM 1mg; CALC 3mg