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    Lemon Pancakes with Fresh Berries

    Source of Recipe


    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


    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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