Lemon Berry Twist Pancakes Food
LEMON-BERRY TWIST PANCAKES
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
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
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
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
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
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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