| 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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