Lemon-Berry Twist Pancakes

 

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

• 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.