Lemon Poppyseed Pancakes
Why I Love This Recipe
This is a recipe that I found on Splenda.com and I thought it sounded really really good. I've yet to try it but thought I'd post it here on my to-cook list!
Ingredients You'll Need
2 eggs
1 tbsp (15 mL) grated lemon rind
1-1/2 cups (375 mL) buttermilk
1/4 cup (60 mL) SPLENDA® No Calorie Sweetener, Granular
1/2 cup (125 mL) butter, melted
1-3/4 cups (425 mL) all-purpose flour
4 tsp (20 mL) poppy seeds
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
Blueberry or vanilla yogurt
Directions
Whisk together eggs, lemon rind, buttermilk, SPLENDA® Granular and half of the butter.
In bowl, whisk together flour, poppy seeds, baking powder and salt; whisk in milk mixture just until combined.
Heat non-stick skillet over medium heat; brush with some of remaining butter. Pour in about 1/4 cup (60 mL) for each pancake; cook until underside is golden and bubbles break on top, about 3 minutes. Turn and cook until underside is golden, about 3 minutes.
Serve hot with yogurt.
Amount per Serving :
Serving size : 1 pancake
Total Calories : 167
Calories from Fat : 81
Total Fat : 9 g
Saturated Fat : 5 g
Cholesterol : 53 mg
Sodium : 243 mg
Total Carbohydrates : 17 g
Fibre : 1 g
Sugars : 2 g
Protein : 4 g