LEMON POPPYSEED PANCAKES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 eggs
  • 1 tbsp (15 mL) grated lemon rind
  • 1-1/2 cups (375 mL) buttermilk
  • 1/4 cup (60 mL) SPLENDA® No Calorie Sweetener, Granular
  • 1/2 cup (125 mL) butter, melted
  • 1-3/4 cups (425 mL) all-purpose flour
  • 4 tsp (20 mL) poppy seeds
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • Blueberry or vanilla yogurt

Directions

  • Whisk together eggs, lemon rind, buttermilk, SPLENDA® Granular and half of the butter.
  • In bowl, whisk together flour, poppy seeds, baking powder and salt; whisk in milk mixture just until combined.
  • Heat non-stick skillet over medium heat; brush with some of remaining butter. Pour in about 1/4 cup (60 mL) for each pancake; cook until underside is golden and bubbles break on top, about 3 minutes. Turn and cook until underside is golden, about 3 minutes.
  • Serve hot with yogurt.
  • Amount per Serving :
  • Serving size : 1 pancake
  • Total Calories : 167
  • Calories from Fat : 81
  • Total Fat : 9 g
  • Saturated Fat : 5 g
  • Cholesterol : 53 mg
  • Sodium : 243 mg
  • Total Carbohydrates : 17 g
  • Fibre : 1 g
  • Sugars : 2 g
  • Protein : 4 g

Notes

This is a recipe that I found on Splenda.com and I thought it sounded really really good. I've yet to try it but thought I'd post it here on my to-cook list!

Categories: Breakfast 
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