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Have you made Lemon-Poppy Seed Pancakes?
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 322
% Daily Value**
Total Fat 7g
Saturated Fat 2g
Unsaturated Fat 2g
Cholesterol 138mg
Sodium 455mg
Total Carbohydrate 55g
Dietary Fiber 2g
Sugars 18g
Protein 11g
Vitamin A  4%Vitamin C  5%
Calcium  20%Iron  18%
Potassium  11%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Lemon-Poppy Seed Pancakes

Recipe Tags: Pancake Recipes

Date Added: June 27, 2009


1/4 Cup Sugar
2 Eggs whites
1 1/2 Cups Unbleached Flour
1/4 Teaspoon Salt to taste
1 Tablespoon Lemon Juice fresh
1 Tablespoon Poppy Seeds
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
2 Teaspoons Lemons zest finely grated
3/4 Cup Milk nonfat
1/4 Cup Yogurt plain - nonfat
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1. Combine flour, sugar, poppy seeds, baking powder, baking soda and salt.

2. Make a well in the center of the flour mix.

3. Mix milk, yogurt, egg whites, lemon juice and lemon zest in another bowl.

4. Pour milk mixture into the well of the flour mix and stir well to mix.

5. Coat a griddle or large nonstick fry pan with nonstick cooking spray.

6. Place over medium-high heat until hot. Spoon 1/3 cup of batter onto hot griddle until batter is used up.

7. Flip each pancake when tiny bubbles cover surface, about 3 minutes.

8. Cook until bottom is golden brown, about 2 minutes.

9. Divide onto 4 plates. Additional note: Poppy seeds contain a lot of oil and can go rancid quickly.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Milk, Yogurt, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption, Poppy Seed, Citric Acid allergies.
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