If eaten plain, these pancakes are a tad on the dry side, which is why I love to layer them with yogurt. The tartness of the lemon, paired with the creaminess of the yogurt and sweetness of the powdered sugar, transforms ordinary pancakes into a decadent, dessertlike breakfast. Store the batter in a resealable plastic container in your fridge to have on hand. Note, however, that when the batter sits in the fridge, it will thicken slightly, so use a scant 1/4 cup batter per pancake to get 6 pancakes. Another time-saving option is to freeze the cooked pancakes. To reheat frozen pancakes, microwave them in a single layer on high for 30 seconds to 1 minute, or until warmed through. Alternatively, place the pancakes on a nonstick baking sheet in a single layer. Cover the pan with foil and place in a 350°F oven for about 5 minutes, or until warmed through.

　　

Ingredients

makes 3 servings

　　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

　　

Step 1

Preheat the oven to 200°F. In a small mixing bowl, whisk the Bisquick, egg white, milk, lemon extract, and poppy seeds until well combined.

　　

Step 2

Heat a large nonstick skillet over medium-high heat (see Note). When hot, lightly mist it with spray. 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. Flip the pancakes and continue cooking them until golden brown on the outside and cooked through, 1 to 2 minutes. Transfer the finished pancakes to an ovenproof plate, cover with foil, and keep them warm in the oven until they are all cooked.

　　

Step 3

Transfer one pancake to a serving plate. Top with 1 1/2 tablespoons yogurt, then another pancake and another tablespoon of yogurt. Sprinkle with 1/4 teaspoon powdered sugar. Repeat with the remaining pancakes, yogurt, and powdered sugar. Serve immediately.

　　

nutrition information

Step 4

Each (2-pancake) serving has:

　　

Step 5

Calories: 215

　　

Step 6

Protein: 8g

　　

Step 7

Carbohydrates: 36g

　　

Step 8

Fat: 4g

　　

Step 9

Saturated Fat: <1

　　

Step 10

Cholesterol: 2mg

　　

Step 11

Fiber: 1g

　　

Step 12

Sodium: 537mg

　　Cooks' Note

　　If your pan gets too hot during cooking and the pancakes brown too fast, reduce the heat to medium so the outsides of the pancakes don’t burn before the centers are done.

　　Reprinted with permission from I Can't Believe It's Not Fattening! by Devin Alexander. Copyright © 2010 Devin Alexander. Published by Clarkson Potter Publishers, a division of Random House, Inc. All rights reserved.Devin Alexander is the author of The Most Decadent Diet Ever, Fast Food Fix, and coauthor of The New York Times bestsellers The Biggest Loser Cookbook and The Biggest Loser Family Cookbook. She was a chef on NBC's The Biggest Loser and the host of Healthy Decadence on Discover Health and FitTV.