Lemon Berry Twist Pancakes Food

LEMON-BERRY TWIST PANCAKES

Lemon-Berry Twist Pancakes image

Ready in 20 minutes, our pancakes explode with flavor thanks to fresh lemon, blueberries and raspberries.

Provided by By Brooke Lark

Categories Breakfast

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup Original Bisquick™ mix
1 egg
1 cup milk
Grated peel and juice of 1 lemon
1/4 teaspoon ground cardamom
1 teaspoon vanilla
1/4 cup fresh blueberries
1/4 cup fresh raspberries
Butter and real maple syrup
Additional fresh berries, if desired

Steps:

In large bowl, stir together Bisquick mix, egg, milk, lemon peel and juice, cardamom and vanilla with whisk just until blended. Gently fold in 1/4 cup each blueberries and raspberries (or wait and drop a few berries onto each pancake when pouring batter onto griddle).
Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter (or desired amount) onto hot griddle. Cook about 3 minutes or until bubbles form on top. Turn; cook other side until golden brown.
Serve pancakes with butter and syrup; garnish with additional berries.

Nutrition Facts : ServingSize 1 Serving

LEMON PANCAKES WITH BERRY TOPPING

Lemon Pancakes With Berry Topping image

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.

Provided by diner524

Categories Breakfast

Time 25m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 10

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)

Steps:

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.

Nutrition Facts : Calories 401.1, Fat 12.9, SaturatedFat 5.2, Cholesterol 85.5, Sodium 596.7, Carbohydrate 65.3, Fiber 2.7, Sugar 35.6, Protein 7.8

BLUEBERRY LEMON BISQUICK® PANCAKE BITES

Blueberry Lemon Bisquick® Pancake Bites image

Blueberries + lemon + Bisquick = delicious breakfast! Try these bite-sized beauties for your next special morning meal-they're ready in just 20 minutes.

Provided by Stephanie Wise

Categories Side Dish

Time 20m

Yield 16

Number Of Ingredients 8

Ingredients

1 cup Original Bisquick™ mix
1/2 cup milk
1/4 cup real maple syrup
1 egg
1/2 cup fresh blueberries
1 tablespoon grated lemon peel
Additional real maple syrup
Powdered sugar

Steps:

Heat oven to 350°F. Lightly spray 16 to 18 mini muffin cups with cooking spray.
In large bowl, stir together Bisquick® mix, milk, maple syrup and egg. Add blueberries and lemon peel; stir just until combined. A few lumps may remain.
Pour batter evenly into mini muffin cups, filling nearly to the top of each cup.
Bake 10 to 15 minutes or until tops are light golden brown and spring back when lightly touched. Cool in pan 5 minutes. Remove from muffin cups to serving plates.
Serve pancake bites warm or at room temperature drizzled with maple syrup or sprinkled with powdered sugar.

Nutrition Facts : ServingSize 1 Serving

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