Lemon Poppy Seed Pancakes
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per pancake only: about | - |
| cal | 167167 cal |
| total fat | 9 g9g total fat |
| sat fat | 5 g5g sat fat |
| chol | 53 mg53mg chol |
| sodium | 243 mg243mg sodium |
| total carb | 17 g17g total carb |
| dietary fibre | 1 g1g dietary fibre |
| sugars | 2 g2g sugars |
| protein | 4 g4g protein |
Ingredients
- 2 eggs 2 eggs
- 1 tbsp grated lemon rind 1 tbsp grated lemon rind
- 1-1/2 cups buttermilk 1-1/2 cups buttermilk
- 1/4 cup Splenda® No Calorie Sweetener, Granular 1/4 cup Splenda® No calorie Sweetener, Granular
- 1/2 cup butter , melted1/2 cup butter, melted
- 1-3/4 cups all-purpose flour 1-3/4 cups all-purpose flour
- 4 tsp poppy seeds 4 tsp poppy seeds
- 2 tsp baking powder 2 tsp baking powder
- 1/2 tsp salt 1/2 tsp salt
- 1 cup blueberry yogurt 1 cup blueberry yogurt 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 salt ; 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 :
Developed by the Canadian Living Test Kitchen
Source : SPLENDA®
- Keywords : Breakfast; Brunch; Skillet; Buttermilk; Flour; Yogurt; 200 calories;
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