Lemon-Berry Twist Pancakes
Brooke Lark
Created Jan 26, 2012
Ready in 20 minutes, our pancakes explode with flavor thanks to fresh lemon, blueberries and raspberries.
Lemon-Berry Twist Pancakes
- Prep Time 20 min
- Total 20 min
- Servings 6
- 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
Instructions
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Step1In 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).
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Step2Heat 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.
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Step3Serve pancakes with butter and syrup; garnish with additional berries.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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