Lemon Poppy Seed Pancakes
Servings: 12 pancakes
Ingredients:
| Nutritional Info | |
| Per pancake only: about | - |
| cal | 167 |
| total fat | 9 g |
| sat fat | 5 g |
| chol | 53 mg |
| sodium | 243 mg |
| total carb | 17 g |
| dietary fibre | 1 g |
| sugars | 2 g |
| protein | 4 g |
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2 eggs
1 tbsp (15 mL) grated lemon rind
1-1/2 cups (375 mL) buttermilk
1/4 cup (50 mL) SPLENDA® Granluated
1/2 cup (125 mL) butter, melted
1-3/4 cups (425 mL) all-purpose flour
4 tsp (20 mL) poppy seeds
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
Blueberry or vanilla yogurt
Preparation:
Whisk together eggs, lemon rind, buttermilk, SPLENDA® and half of the butter.
In bowl, whisk together flour, poppy seeds, baking powder and sa< whisk in milk mixture just until combined.
Heat nonstick skillet over medium heat; brush with some of the remaining butter. Pour in about 1/4 cup (50 mL) for ech pancake; cook until underside is golden and bubbles break on top, about 3 minutes.
Serve hot with yogurt.
Additional Information
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Developed by the Canadian Living Test Kitchen
Source
SPLENDA®
 |
For more great Splenda© recipe ideas, click here. |
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