Ingredients for Lemon Pancakes With Berry Topping
- Baking Mix
- Sugar
- Milk
- Lemon Yogurt
- Eggs
- Butter
- Lemon Juice
- Red Currant Jelly
- Fresh Strawberries
- 1/2 cup fresh blueberries
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How to Make Lemon Pancakes With Berry Topping
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together milk, egg, melted butter, and lemon zest.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat. (Test by sprinkling a few drops of water on the surface; they should sizzle immediately.)
- For each pancake, pour 1/4 cup of batter onto the hot griddle.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface.
- Keep cooked pancakes warm while you prepare the berry topping.
- In a small saucepan, melt the jam over low heat. Stir occasionally.
- Add the sliced strawberries and blueberries to the melted jam. Stir gently to coat.
- Simmer for 2-3 minutes, until the berries are slightly softened. (If using frozen berries, omit this step and gently stir them in after melting the jam.)
- Serve the warm pancakes immediately, topped generously with the berry compote.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
142g
Fat
26g
Carbs
21g
