LEMON PANCAKES WITH FRESH BERRIES
A hint of lemon and fresh sweet berries create an elegant twist to plain pancakes.
Preparation time: 20 min Cooking time: 2 min Yield: 8 servings
Pancakes Ingredients: | 2 1/3 | | cups all-purpose flour | | 1/3 | | cup powdered sugar | | 1 1/2 | | teaspoons baking soda | | 1 | | teaspoon baking powder | | 1 | | cup milk | | 1 | | cup LAND O LAKES® Sour Cream | | 2 | | eggs | | 2 | | tablespoons LAND O LAKES® Butter, melted | | 2 | | tablespoons lemon juice | | 1 | | tablespoon freshly grated lemon peel |
Topping Ingredients: | 1/2 | | cup red currant jelly | | 2 | | cups fresh strawberries, halved * | | 1 | | cup fresh or frozen blueberries, thawed |
Combine flour, powdered sugar, baking soda and baking powder in large bowl.
Combine all remaining pancake ingredients in small bowl; mix until smooth. Stir sour cream mixture into flour mixture until well mixed (batter will be thick).
Heat lightly greased griddle or frying pan to 350°F or until drops of water sizzle. For each pancake, spoon 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.
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.
*Substitute 2 cups frozen strawberries, thawed.
Nutrition Facts (1 serving): Calories: 340, Fat: 11g, Cholesterol: 75mg, Sodium: 370mg, Carbohydrates: 54g, Dietary Fiber: 2g, Protein: 8g
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