| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy, Eggs |
Vegetarian |
Breakfast, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Unbleached flour |
| 1/4 |
c |
Sugar |
| 1 |
T |
Poppy seeds |
| 1 |
t |
Baking powder |
| 1/2 |
t |
Baking soda |
| 1/4 |
t |
Salt |
| 3/4 |
c |
Milk, nonfat |
| 1/4 |
c |
Yogurt, plain – nonfat |
| 2 |
|
Egg whites |
| 1 |
T |
Lemon juice |
| 2 |
t |
Lemon zest, finely grated |
INSTRUCTIONS
Prep time: 15 minutes Cook time: 10 minutes Combine flour, sugar,
poppy seeds, baking powder, baking soda and salt. Make a well in the
center of the flour mix. Mix milk, yogurt, egg whites, lemon juice and
lemon zest in another bowl. Pour milk mixture into the well of the
flour mix and stir well to mix. Coat a griddle or large nonstick fry
pan with nonstick cooking spray. Place over medium-high heat until
hot. Spoon 1/3 cup of batter onto hot griddle until batter is used up.
Flip each pancake when tiny bubbles cover surface, about 3 mins. Cook
until bottom is golden brown, about 2 mins. Divide onto 4 plates.
Additional note: Poppy seeds contain alot of oil and can go rancid
quickly. Be sure to store in a cool, dark place for up to 6 months.
Nutritional Information: calories 298; total fat 2g (saturated fat
0g); protein 10g; cholesterol 1mg; carbohydrates 59g; sodium 478mg;
dietary fiber 1g; calories from fat 6% Recipe from: Cooking for
Healthy Living by Jane Fonda Posted to MM-Recipes Digest by "Kathleen
Weber" <kmweber@ibm.net> on Mar 25, 98
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”