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Lemon Pancakes

2 eggs, slightly beaten
2 cups ounce) carton lemon yogurt
1/2 cup cooking oil
2 teaspoons poppy seeds
Lemon yogurt, for topping
lightly shredded lemon peel, for topping

Lightly grease waffle baker. Preheat. In a bowl combine all ingredients and stir until just slightly lumpy. Pour into the grid amount needed for size. Spread slightly. Bake 4 to 5 minutes. Serve hot with syrups (strawberry, maple, etc.) or garnish with yogurt and lemon peel.