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.

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