Lemon-Berry Twist Pancakes

Name: Lemon-Berry Twist Pancakes
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters fresh blueberries; 1 egg; 0 teaspoons ground cardamom; 1 Grated peel and juice of lemon; 6 servings Butter and real maple syrup; 237 milliliters milk; 59 milliliters fresh raspberries; 1 teaspoon vanilla; 237 milliliters Original Bisquick® mix

You can never have too many morn meal recipes, so give Lemon-Berry Twist Pancakes a try. One serving contains 99 calories, 2g of protein, and 2g of fat. This recipe serves 6. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes around 20 minutes. Head to the store and pick up blueberries, juice of lemon, milk, and a few other things to make it today.

Instructions

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).

Ingredients you will need

Baking Mix

Blueberries

Raspberries

Lemon Peel

Cardamom

Berries

Vanilla

Juice

Milk

Egg

Equipment you will use

Frying Pan

Whisk

Bowl

Heat griddle or skillet over medium-high heat (375°F).

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cooking Spray