Lemon Pancakes With Fresh Berries |
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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 8 |
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This is a yummy breakfast. I like to make mine with the blueberries in the batter and strawberries on the top. Ingredients:
2 1/3 c. all-purpose flour |
1/3 c. powdered sugar |
1 1/2 tsp. baking soda |
1 tsp. baking powder |
1 c. milk |
1 c. sour cream |
2 eggs |
2 tbs. butter, melted |
2 tbs. lemon juice |
1 tbs. freshly grated lemon peel |
1/2 c blueberries (optional) |
topping ingredients |
any fruit you desire such as... fresh or frozen (thawed) strawberries or fresh or frozen blueberries, thawed |
Directions:
1. Combine flour, powdered sugar, baking soda and baking powder in large bowl.
2. Combine all remaining pancake ingredients in small bowl; mix until smooth.
3. Stir sour cream mixture into flour mixture until well mixed(batter will be thick).
4. Fold in the blueberries if using.
5. Heat lightly greased griddle or frying pan to 350°F or until drops of water sizzle.
6. For each pancake, spoon 1/4 cup batter onto hot griddle; spread to form 4-inch circle.
7. Cook until bubbles form on top (1 to 2 minutes).
8. Turn pancakes; continue cooking until browned (1 to 2 minutes). Keep warm.
9. Repeat with remaining batter.
10. Top with maple or blueberry syrup and your choice of fruit.
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