| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | 1995 | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1/4 | c | Sugar |
| 1 | T | Poppy seeds |
| 1 | t | Baking soda |
| 1/4 | t | Salt |
| 3/4 | c | 1% low-fat milk |
| 1/2 | c | Low-fat sour cream |
| 2 | t | Grated lemon rind |
| 2 | t | Fresh lemon juice |
| 1 | Egg | |
| 1 | Egg white | |
| 1 | c | Honey |
| 1/2 | Lemon, thinly sliced |
INSTRUCTIONS
INSTRUCTIONS FOR Lemmon-Poppy Seed Hot Cakes: Combine first 5 ingredients; stir well. Combine milk and next 5 ingredients (milk through 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. S: 8 hot cakes (serving size: 2 hot cakes and 1 tablespoon honey). INSTRUCTIONS FOR Lemon-Scented Honey: Combine honey and lemon in a small saucepan; cook over medium heat until thoroughly heated. S: 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 SOURCE: Cooking Light YEAR: 1995 ISSUE: October PAGE: 123 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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