INGREDIENTS:
Pancakes:
2 c. all purpose flour
3 Tbsp. granulated sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 1/2 c. milk
2 Tbsp. vegetable oil
1 Tbsp. butter melted
2 Tbsp. lemon juice
1.5 Tbsp. poppy seeds
zest of 1 lemon
6 Tbsp. Phil’s Fresh Egg Whites (or 3 egg whites)
Glaze:
2 c. powdered sugar
3-4 Tbsp. lemon juice
1/2 tsp. poppy seeds
INSTRUCTIONS:
Let’s get started the recipe:
In a large mixing bowl combine flour, granulated sugar, baking powder, and salt.
In a separate bowl, combine milk, oil, melted butter, lemon juice, poppy seeds, and lemon zest.
Mix well; add all at once to flour mixture.
Gently mix until just combined.
Beat egg whites until soft peaks form; gently fold into batter.
Let batter rest 5 minutes.
Pour by 1/4 c. onto prepared skillet.
Wait until bubbles form on the surface and pop; then flip pancakes until golden brown on both sides.
For glaze, combine powdered sugar, lemon juice, and poppy seeds and mix until smooth.
Pour over pancakes as desired.
