If eaten plain, these pancakes are a tad on the dry side, which is why I love to layer them with yogurt. The tartness of the lemon, paired with the creaminess of the yogurt and sweetness of the powdered sugar, transforms ordinary pancakes into a decadent, dessertlike breakfast. Store the batter in a resealable plastic container in your fridge to have on hand. Note, however, that when the batter sits in the fridge, it will thicken slightly, so use a scant 1/4 cup batter per pancake to get 6 pancakes. Another time-saving option is to freeze the cooked pancakes. To reheat frozen pancakes, microwave them in a single layer on high for 30 seconds to 1 minute, or until warmed through. Alternatively, place the pancakes on a nonstick baking sheet in a single layer. Cover the pan with foil and place in a 350°F oven for about 5 minutes, or until warmed through.
If your pan gets too hot during cooking and the pancakes brown too fast, reduce the heat to medium so the outsides of the pancakes don’t burn before the centers are done.
Recipe information
Yield
makes 3 servings
Ingredients
Preparation
Step 1
Preheat the oven to 200°F. In a small mixing bowl, whisk the Bisquick, egg white, milk, lemon extract, and poppy seeds until well combined.
Step 2
Heat a large nonstick skillet over medium-high heat (see Note). When hot, lightly mist it with spray. Working in batches and respraying the pan between each, pour 1/4 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.
Step 3
Transfer one pancake to a serving plate. Top with 1 1/2 tablespoons yogurt, then another pancake and another tablespoon of yogurt. Sprinkle with 1/4 teaspoon powdered sugar. Repeat with the remaining pancakes, yogurt, and powdered sugar. Serve immediately.
nutrition information
Step 4
Each (2-pancake) serving has:
Step 5
Calories: 215
Step 6
Protein: 8g
Step 7
Carbohydrates: 36g
Step 8
Fat: 4g
Step 9
Saturated Fat: <1
Step 10
Cholesterol: 2mg
Step 11
Fiber: 1g
Step 12
Sodium: 537mg
