Meyer Lemon Poppy Seed Pancakes

• Vegetarian

• Produce

  • 1/4 cup Meyer lemon, juice
  • 1 Meyer lemon, juice of
  • 2 Meyer lemons, about 1 tablespoon, Zest of

• Refrigerated

  • 1 Egg + 1 egg white

• Condiments

  • 4 tbsp Honey

• Baking & Spices

  • 1/2 tsp Almond extract
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Kosher salt
  • 2 tbsp Poppy seeds
  • 1 1/2 cups Whole wheat pastry flour

• Dairy

  • 1 1/2 cup Greek yogurt, plain non fat
  • 1 cup Milk

Found on reciperunner.com

Description

Ingredients

• 1 1/2 cups whole wheat pastry flour (I use Bobs Red Mill
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• Zest of 2 Meyer lemons, about 1 tablespoon
• 1 cup milk
• 1/2 cup plain non-fat Greek yogurt
• 1/4 cup Meyer lemon juice
• 1 egg + 1 egg white
• 2 tablespoons honey
• 1/2 teaspoon almond extract
• 2 tablespoons poppy seeds
• 1 cup plain non-fat Greek yogurt
• Juice of 1 Meyer lemon
• 2 tablespoons honey

Directions

• In a large bowl whisk together the flour, baking powder, baking soda, salt and lemon zest.
• In a smaller bowl whisk together the milk, Greek yogurt, lemon juice, egg, egg white, honey and almond extract.
• Pour the wet ingredients into the dry and fold together with a rubber spatula just until combined.
• Fold in the poppy seeds.
• Preheat a non-stick griddle according to manufacturers instructions.
• Brush the heated griddle with a little bit of oil or spray with cooking spray.
• Scoop about 3 tablespoons to 1/4 cup worth of the pancake batter onto the griddle.
• Bake on the first side until bubble form and the bottom is golden brown.
• Flip over and bake for another couple minutes or until the pancakes are cooked through.
• Serve the pancakes topped with the Meyer Lemon Yogurt Sauce.
• In a small bowl whisk together all of the ingredients for the sauce until smooth.
• Cover and refrigerate until ready to serve.