LEMON PANCAKES WITH FRESH BERRIES

A hint of lemon and fresh sweet berries create an elegant twist to plain pancakes.

Preparation time: 20 min Cooking time: 2 min
Yield: 8 servings

Pancakes Ingredients:

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 sour cream
2 LAND O LAKES™ All-Natural Farm-Fresh Eggs
2 tablespoons LAND O LAKES® Butter, melted
2 tablespoons lemon juice
1 tablespoon freshly grated lemon est

Topping Ingredients:

1/2 cup red currant jelly
2 cups fresh strawberries, halved *
1 cup fresh or frozen blueberries, thawed

Combine flour, powdered sugar, baking soda and baking powder in large bowl.

Combine all remaining pancake ingredients in small bowl; mix until smooth. Stir sour cream mixture into flour mixture until well mixed (batter will be thick).

Heat lightly greased griddle or frying pan to 350°F 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.

*Substitute 2 cups frozen strawberries, thawed. 

Nutrition Facts (1 serving): Calories: 340, Fat: 11g, Cholesterol: 75mg, Sodium: 370mg, Carbohydrates: 54g, Dietary Fiber: 2g, Protein: 8g