Pancakes:
1 1/2 cups Gold Medal white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
1 lemon, zested
1/2 cup plain Greek yogurt
1 cup skim milk
2 tablespoons fresh lemon juice
2 large eggs
1 tablespoon canola oil
1 teaspoon vanilla extract
2 tablespoons poppy seeds
Glaze:
1-2 Tablespoons fresh lemon juice
1/2 cup powdered sugar
In a large bowl, whisk together the
flour, baking powder, salt, granulated sugar, and lemon zest.
In a medium bowl, whisk together the yogurt, milk, lemon juice, eggs, oil, and vanilla. Add the wet ingredients to the dry ones, mixing until combined. Stir in the poppy seeds.
Heat a griddle pan or non-stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are slightly golden brown.
As pancakes cook, make the glaze. Add lemon juice to powdered sugar, whisking to combine, until desired consistency is achieved.
Serve pancakes warm with lemon glaze on top.
In a medium bowl, whisk together the yogurt, milk, lemon juice, eggs, oil, and vanilla. Add the wet ingredients to the dry ones, mixing until combined. Stir in the poppy seeds.
Heat a griddle pan or non-stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are slightly golden brown.
As pancakes cook, make the glaze. Add lemon juice to powdered sugar, whisking to combine, until desired consistency is achieved.
Serve pancakes warm with lemon glaze on top.
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