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Lemon Poppy Seed Pancakes Recipe

   
 

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     Lemon Poppy Seed Pancakes

Category   Breakfast - Brunch
Sub Category   Low-fat
Servings   6
Preptime   15 minutes

Ingredients
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 8-oz carton lemon low-fat yogurt
3/4 cup skim milk
1/4 cup refrigerated or frozen egg product, thawed or 1 egg
1 tablespoon poppy seed
 
Raspberry Sauce
Fresh rasperries (optional)

Instructions
In a medium bowl, combine all dry ingredients.
In another bowl, combine the yogurt, milk, egg or egg product and poppy seed; add to the flour mixture all at once. Stir the mixture just till combined but still slightly lumpy.
For each pancake, use about 1/4 cup batter. Cook till golden brown on both sides. Serve pancakes with warm Raspberry Sauce. If desired, garnish with additional fresh strawberries.


Originally Submitted
10/21/2010





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