Pinterest does good for the House of Graham

I am on Pinterest more than I should be... until I find a dynamite recipe like the following. These pancakes are just fabulous and most definitely worth the hours I put in at the wonderful world of pinning. Made them for breakfast this morning with a fresh blueberry syrup.

 

Lemon Poppyseed Yogurt Pancakes

Yield: 8 medium pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Light, fluffy, and refreshing pancakes! Start your morning with a big stack!

Ingredients:

1 1/2 cups Gold Medal white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
3 teaspoons lemon zest
1/2 cup plain Greek yogurt (we use Chobani 0%)
1 cup skim milk
2 tablespoons fresh lemon juice
2 large eggs
1 tablespoon canola oil
1 teaspoon vanilla extract
2 tablespoons poppy seeds

Directions:

1. In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the dry ingredients.
2. In a medium bowl, whisk together the yogurt, milk, lemon juice, eggs, oil, and vanilla. Add the wet ingredients to the dry ones, mixing only until combined. Stir in the poppy seeds.
3. Heat a griddle pan or non-stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are slightly golden brown. Serve warm with butter, maple syrup, fresh fruit, or jam-if desired.