Lemon Poppy Seed Pancakes
- 1 cup reduced-fat Bisquick
- 1 large egg white
- ¾ cup fat-free milk
- ¼ teaspoon lemon extract
- 1 teaspoon poppy seeds
- Butter-flavored cooking spray
- 7 ½ tablespoons fat-free lemon or lemon chiffon yogurt (not artificially sweetened), divided
- ¾ teaspoon powdered sugar, divided
Instructions:
If eaten plain, these pancakes are a tad on the dry side, which is why I love to layer them with yogurt.
- Preheat the oven to 200°. In a small mixing bowl, whisk the Bisquick, egg white, milk, lemon extract, and poppy seeds until well combined.
- Heat a large nonstick skillet over medium-high heat. When hot, lightly mist it with spray. Working in batches and respraying pan between each, pour ¼ cup per pancake of batter onto the skillet and let cook for 1 to 2 minutes, or until the pancakes have bubbles on the tops and the bottoms are golden brown. Flip the pancakes and continue cooking them until golden brown on the outside and cooked through, 1 to 2 minutes.
- Transfer the finished pancakes to an ovenproof plate, cover with foil, and keep them warm in the oven until they are all cooked.
- Transfer one pancake to a serving plate. Top with 1 ½ tablespoons yogurt, then another pancake and another tablespoon of yogurt. Sprinkle with ¼ teaspoon powdered sugar. Repeat with the remaining pancakes, yogurt, and powdered sugar. Serve immediately.