LEMON-BERRY TWIST PANCAKES
Ready in 20 minutes, our pancakes explode with flavor thanks to fresh lemon, blueberries and raspberries.
Provided by By Brooke Lark
Categories Breakfast
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In large bowl, stir together Bisquick mix, egg, milk, lemon peel and juice, cardamom and vanilla with whisk just until blended. Gently fold in 1/4 cup each blueberries and raspberries (or wait and drop a few berries onto each pancake when pouring batter onto griddle).
- Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter (or desired amount) onto hot griddle. Cook about 3 minutes or until bubbles form on top. Turn; cook other side until golden brown.
- Serve pancakes with butter and syrup; garnish with additional berries.
Nutrition Facts : ServingSize 1 Serving
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