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Lemon-Poppy Seed Pancakes

Add a delicious new flavor twist to Bisquick® pancakes using poppy seed, rich sour cream, lemon juice and lemon peel.

Prep Time: 15 min
Total Time: 15 min
Makes: 16 servings (1 pancake and 1 tablespoon honey each)

(5 ratings)

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Lemon-Scented Honey
1	cup honey
1/2	lemon, thinly sliced
Pancakes
2	cups Original Bisquick® mix
1	cup sour cream
1/2	cup milk
1	tablespoon poppy seed
2	teaspoons grated lemon peel
2	teaspoons fresh lemon juice
2	eggs

1.	In 1-quart saucepan, mix honey and lemon slices. Cook over medium heat, stirring occasionally, until thoroughly heated. Remove lemon before serving.
2.	Heat griddle or skillet; grease if necessary. In medium bowl, mix all pancake ingredients until blended.
3.	Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
4.	Cook until edges are dry. Turn; cook until golden brown. Serve with honey.
High Altitude (3500-6500 ft): Decrease sour cream to 1/2 cup; increase milk to 1 cup.

Variation

Orange juice and peel make good substitutions for the lemon.

Nutrition Information:

1 Serving: Calories 180 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 1/2g); Cholesterol 35mg; Sodium 200mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 19g); Protein 3g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 4% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

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Lemon-Poppy Seed Pancakes

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