Ingredients
- 1 1/2 cups Unbleached flour
- 1/4 cup Sugar
- 1 tablespoon Poppy seeds
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 3/4 cup Milk, nonfat
- 1/4 cup Yogurt, plain - nonfat
- 2 Egg whites
- 1 tablespoon Lemon juice
- 2 teaspoons Lemon zest, finely grated
Make it step by step
- Combine flour, sugar, poppy seeds, baking powder, baking soda and salt.
- Make a well in the center of the flour mix. Mix milk, yogurt, egg whites, lemon juice and lemon zest in another bowl. Pour milk mixture into the well of the flour mix and stir well to mix. Coat a griddle or large nonstick fry pan with nonstick cooking spray. Place over medium-high heat until hot.
- Spoon 1/3 cup of batter onto hot griddle until batter is used up. Flip each pancake when tiny bubbles cover surface, about 3 mins. Cook until bottom is golden brown, about 2 mins. Divide onto 4 plates.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.