Lemon-poppy seed hot cakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| ¼ | cup | Sugar |
| 1 | tablespoon | Poppy seeds |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ¾ | cup | 1% low-fat milk |
| ½ | cup | Low-fat sour cream |
| 2 | teaspoons | Grated lemon rind |
| 2 | teaspoons | Fresh lemon juice |
| 1 | Egg | |
| 1 | Egg white | |
| 1 | cup | Honey |
| ½ | Lemon; thinly sliced | |
Directions
INGREDIENTS FOR LEMON-SCENTE
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 ⅓ 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.