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    Lemon Pancakes with Fresh Berries


    Source of Recipe


    kiwiskeeper

    List of Ingredients




    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 LAKESŪ Sour Cream
    2 large eggs
    2 tablespoons LAND O LAKESŪ Butter, melted
    2 tablespoons lemon juice
    1 tablespoon grated lemon peel

    Topping Ingredients:
    1/2 cup red currant jelly
    2 cups fresh strawberries, halved *
    1 cup fresh or frozen blueberries, thawed

    Recipe



    Stir together flour, powdered sugar, baking soda and baking powder in large bowl.
    Stir together all remaining pancake ingredients in small bowl until smooth; stir 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
    Makes 8 servings.

    *Substitute 2 cups frozen strawberries, thawed.


 

 

 


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