Lemon Poppy Seed Pancakes

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ cup wheat flour
• ¼ cup white flour
• ¼ cup wheat germ
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• pinch salt
• 3 tablespoon Poppy Seeds
• Zest from one lemon
• 1 cup milk
• ¼ cup egg whites
• 1 tablespoon canola oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the wheat flour, white flour, wheat germ, baking powder, baking soda, salt and poppy seeds together in a large bowl.

2. Finely grate the zest of one lemon into the dry mixture and stir to spread it evenly.

3. In a second bowl, whisk the milk, egg whites and canola oil until smooth.

4. Pour the wet mixture into the dry mixture and stir until just combined. Let the batter rest for 5 minutes.

5. Heat a nonstick skillet over medium heat until hot. Do not add extra fat.

6. Pour about 1/4 cup of batter per pancake into the skillet and cook for 2 to 3 minutes, until bubbles form and the edges look set.

7. Flip the pancake and cook 1 to 2 minutes more, until the center is set and the egg reaches 160°F (71°C) and the bottom is golden.

8. Keep the finished pancakes warm while you cook the rest of the batter, then serve.