Lemon-Berry Twist Pancakes

Blogger Brooke McLay from Cheeky Kitchen turns a basic berry pancake into a flavor explosion with a few simple ingredients.

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Prep Time 20 min
Total Time 20 min
Servings 6

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

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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.

EXPERT TIPS

Expert Tips

These pancakes are lots of fun when made HUGE! Use about 1/2 cup (or more!) of batter per pancake, then grab a big metal spatula and get flipping those giant flapjacks.

Leave out the blueberries and double the raspberries for a berry delightful take on this simple recipe.

Got questions? Our experts have the answers. Ask Betty now.