1 1/2 cup unbleached flour
1/4 cup sugar
1 tbsp poppy seeds
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup milk, nonfat
1/4 cup yogurt, plain - nonfat
2 egg whites
1 tbsp lemon juice
2 tsp lemon zest, finely grated
Directions
Prep time: 15 minutes Cook time: 10 minutes
Combine flour, sugar, poppy seeds, baking powder, baking soda and
salt. Make a well in the center of the flour mix. Mix milk, yogurt,
egg whites, lemon juice and lemon zest in another bowl. Pour milk
mixture into the well of the flour mix and stir well to mix. Coat a
griddle or large nonstick fry pan with nonstick cooking spray. Place
over medium-high heat until hot. Spoon 1/3 cup of batter onto hot
griddle until batter is used up. Flip each pancake when tiny bubbles
cover surface, about 3 mins. Cook until bottom is golden brown, about
2 mins. Divide onto 4 plates.
Additional note: Poppy seeds contain alot of oil and can go rancid
quickly. Be sure to store in a cool, dark place for up to 6 months.
Nutritional Information: calories 298; total fat 2g (saturated fat
0g); protein 10g; cholesterol 1mg; carbohydrates 59g; sodium 478mg;
dietary fiber 1g; calories from fat 6%
Recipe from: Cooking for Healthy Living by Jane Fonda
Servings: 4 servings
Lemon-Poppy Seed Pancakes Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Fruit; Pancake
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into the distant past, certainly as far as the ancient Egyptians, and quite possibly further than that. In practice though, mostly, these ancient recipes were just very basic hieroglyphic recipes for preparing meals.
In fact, the oldest recipe found, according to food historians is a collection of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Progressing into Roman times around 25BC a man called Apicius assembled a number of documents detailing recipes prepared by wealthy Romans. He describes how the meals were divided into hors d`oeuvres, entrees and afters, something we still use today. He also describes how the Roman cooks used many different spices, including a few that will be familiar to modern cooks such as thyme, rue and dill. Later on in the 1400s, the Crusaders brought back a variety of spices and herbs from the East, including parsley, basil and rosemary. The introduction of these new tastes caused an outbreak in manuscripts on cooking, most of which are now in private libraries. For the centuries that followed, the powerful families of Wesstern Europe competed to lay on the most exotic meals, and as a result the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, testing, and publishing the recipes that were being prepared for the better households. By the advent of the twentieth century, recipe books are highly popular mostly due to increased literacy, more leisure time and having more money to spend. The introduction of the TV brought us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Lemon Poppy Seed Pancakes recipe.
