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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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LOCATION

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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