Lemon-Poppy Seed Pancakes

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

Minutes

Total Time

15

Minutes

Makes

16

servings

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.
Makes 16 servings (1 pancake and 1 tablespoon honey each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Orange juice and peel make good substitutions for the lemon.

Nutrition Information:

1 Serving (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*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.