Lemon Pancakes With Berry Topping |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I just bought Land O Lakes Best-Loved Recipes Cookbook and am posting several of the recipes that I want to make in the near future. Ingredients:
2 cups baking mix |
3 tablespoons sugar |
1/2 cup milk |
6 ounces lemon yogurt |
2 eggs |
2 tablespoons butter, melted |
2 tablespoons lemon juice |
1/2 cup red currant jelly |
2 cups fresh strawberries, halved |
1 cup blueberries (fresh or frozen, but thawed) |
Directions:
1. Combine all pancake ingredients in medium bowl until smooth.
2. Heat lightly greased griddle or frying pan to 350°F or until drops of water sizzle. For each pancake, spoon about 1/4 cup batter onto hot griddle; spread to form 4-inch circle. Cook until bubbles form on top (1 to 2 minutes). Turn pancakes; continue cooking until browned (1 to 2 minutes). Keep warm. Repeat with remaining batter,.
3. Meanwhile, melt jelly in 2-quart saucepan over medium-low heat (2 to 3 minutes). Remove from heat. Add strawberries and blueberries; stir gently to coat. Serve over warm pancakes.
4. *Substitute 2 cups frozen strawberries, thawed.
5. Tip:.
6. For more lemon flavor, add 1 tablespoon freshly grated lemon peel to pancake batter.
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