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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