Lemon Pancakes With Berry Topping

Name: Lemon Pancakes With Berry Topping
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12 pancakes, 6 serving(s)
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)

(6)

Recipe by diner524

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.

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READY IN: 25mins

SERVES: 6

YIELD: 12 pancakes

UNITS: US

INGREDIENTS

Nutrition

Pancakes
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
Topping
¹⁄₂

cup red currant jelly
2

cups fresh strawberries, halved
1

cup blueberries (fresh or frozen, but thawed)

DIRECTIONS

Combine all pancake ingredients in medium bowl until smooth.
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,.
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.
Tip:
For more lemon flavor, add 1 tablespoon freshly grated lemon peel to pancake batter.

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