1 1/2 c All-purpose flour
1/4 c Sugar
1 tb Poppy seeds
1 ts Baking soda
1/4 ts Salt
3/4 c 1% low-fat milk
1/2 c Low-fat sour cream
2 ts Grated lemon rind
2 ts Fresh lemon juice
1 Egg
1 Egg white
INGREDIENTS FOR LEMON-SCENTE
1 c Honey
1/2 Lemon; thinly sliced
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 1/3 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
Yields
4 servings