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
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.