Lemon Poppyseed Pancakes

[harmonysky]

Posted by Jeanette1944

LEMON-POPPY SEED PANCAKES
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Honey-sweetened raspberry sauce makes these pancakes extra special. You can use fresh or frozen berries.

LEMON-POPPY SEED PANCAKES
1 cup flour
1 TBL. sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp. salt
1 8-oz carton lemon low-fat yogurt
3/4 cup skim milk
1/4 cup egg substitute or 1 egg
1 TBL. poppy seed
Raspberry Sauce
Fresh raspberries (optional)
Orange Curl (optional)

For Pancakes:
In a medium bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine yogurt, milk, egg substitute or egg, and poppy seed; add to flour mixture all at once. Stir mixture just till combined but still slightly lumpy.

For each pancake, pour about 1/4 cup batter onto a hot, lightly greased or nonstick griddle or heavy skillet. Cook till pancakes are golden brown on both sides, turning when pancakes have bubbly surfaces and slightly dry edges. Serve pancakes with warm Raspberry Sauce. If desired, garnish with additional fresh raspberries and an orange curl.
Makes 6 servings, 2 pancakes each (12 pancakes)

RASPBERRY SAUCE
In a small saucepan stir together 1/4 cup orange juice, 2 TBL honey and 2 tsp. cornstarch. Add 1 cup fresh or frozen raspberries, thawed. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Strain through a sieve to remove seeds.

Nutrition Facts per serving:
Calories 184
Fat 2 g.
Fiber 2 g.
Carbs 36 g.
Protein 6 g.
Sodium 320 mg.

WW points 3 for 2 pancakes
Exchanges 1/2 fruit, 2 starch

Jeanette