A hint of lemon and fresh sweet berries create an elegant twist to plain pancakes.
Pancakes:
2-1/3 cups all-purpose flour
1/3 cup powdered sugar
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1 cup milk
1 cup LAND O LAKES Sour Cream
2 large eggs
2 tablespoons LAND O LAKES Butter, melted
2 tablespoons lemon juice
1 tablespoon grated lemon peel
Topping:
1/2 cup red currant jelly
2 cups fresh strawberries, halved *
1 cup fresh or frozen blueberries, thawed
Stir together flour, powdered sugar, baking soda and baking powder in large bowl.
Stir together all remaining pancake ingredients in small bowl until smooth; stir into flour mixture until well mixed (batter will be thick).
Heat lightly greased griddle or frying pan to 350F or until drops of water sizzle. For each pancake, spoon 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
Makes 8 servings.
*Substitute 2 cups frozen strawberries, thawed.
Nutrition Facts (1 serving):
Calories: 340
Fat: 11 g
Cholesterol: 75 mg
Sodium: 370 mg
Carbohydrates: 54 g
Dietary Fiber: 2 g
Protein: 8 g