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| 1 1/2 Tasse | all-purpose flour |
| 1/4 Tasse | sugar |
| 1 Esslöffel | poppy seeds |
| 1 Teelöffel | Baking soda |
| 1/4 Teelöffel | salt |
| 3/4 Tasse | 1% low-fat milk |
| 1/2 Tasse | Low-fat sour cream |
| 2 Teelöffel | lemon rind grated |
| 2 Teelöffel | lemon juice fresh |
| 1 | egg |
| 1 | egg white |
| 1 Tasse | honey |
| 1/2 | Lemon thinly sliced |
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Instructions For Lemmon-Poppy Seed Hot Cakes:
Combine first 5 ingredients; stir well. Combine milk and next 5 ingredients (milk through egg white); stir well. Add to flour mixture, stirring until smooth.
Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Lemon-Scented Honey. S: 8 hot cakes (serving size: 2 hot cakes and 1 tablespoon honey).
Instructions For Lemon-Scented Honey:
Combine honey and lemon in a small saucepan; cook over medium heat until thoroughly heated. S: 1 cup (serving size: 1 tablespoon).
6.8g (sat 3.1g, mono 1.9g, poly 1.2g); Carb 70.7g; Fiber 1.4g; Chol 68mg; Iron 2.7mg; Sodium 528mg; Calc 138mg Nutritional Information For Lemon-Scented Honey: Calories 65 (0% from fat); Protein 0.4g; Fat 0g; Carb 17.8g; Fiber 0g; Chol 0mg; Iron 0.1mg; Sodium 1mg; Calc 3mg
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