Friday, June 15, 2012

Lemon-Berry Twist Pancakes



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

Directions:

1. 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).

2. 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.

3. Serve pancakes with butter and syrup; garnish with additional berries.

Recipe shared from: http://www.bettycrocker.com/recipes/lemon-berry-twist-pancakes/682f35dc-8a11-436d-8c33-a1a424a5375b