Lemon Poppy Seed Pancakes

• 1 cup reduced-fat Bisquick
• 1 large egg white
• 3/4 cup fat-free milk
• 1/4 teaspoon lemon extract
• 1 teaspoon poppy seeds
• Butter-flavored cooking spray
• 7 1/2 tablespoons fat-free lemon or lemon chiffon yogurt (not artificially sweetened), divided
• 3/4 teaspoon powdered sugar, divided

1. Preheat the oven to 200F.
2. In a small mixing bowl, whisk the Bisquick, egg white, milk, lemon extract, and poppy seeds until well combined.
3. Heat a large nonstick skillet over medium-high heat (see Note).
4. When hot, lightly mist it with spray.
5. Working in batches and respraying the pan between each, pour 1/4 cup per pancake of batter onto the skillet and let cook for 1 to 2 minutes, or until the pancakes have bubbles on the tops and the bottoms are golden brown.
6. Flip the pancakes and continue cooking them until golden brown on the outside and cooked through, 1 to 2 minutes.
7. Transfer the finished pancakes to an ovenproof plate, cover with foil, and keep them warm in the oven until they are all cooked.
8. Transfer one pancake to a serving plate.
9. Top with 1 1/2 tablespoons yogurt, then another pancake and another tablespoon of yogurt.
10. Sprinkle with 1/4 teaspoon powdered sugar.
11. Repeat with the remaining pancakes, yogurt, and powdered sugar.
12. Serve immediately.
13. Each (2-pancake) serving has:
14. Calories: 215
15. Protein: 8g
16. Carbohydrates: 36g
17. Fat: 4g
18. Saturated Fat: <1
19. Cholesterol: 2mg
20. Fiber: 1g
21. Sodium: 537mg

bisquick, egg white, milk, lemon extract, poppy seeds, butter, lemon, powdered sugar

Taken from www.epicurious.com/recipes/food/views/lemon-poppy-seed-pancakes-373165 (may not work)