| 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 |
tb |
Poppy seeds |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Milk, nonfat |
| 1/4 |
c |
Yogurt, plain – nonfat |
| 2 |
|
Egg whites |
| 1 |
tb |
Lemon juice |
| 2 |
ts |
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
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