- Portion size 12 servings
- Credits : SPLENDA®
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.
Nutritional facts Per pancake only: about
- Fibre 1 g
- Sodium 243 mg
- Calories 167.0
- Total fat 9 g
- Cholesterol 53 mg