Monday, January 16, 2012

Lemon Berry Pancakes

Over the weekend we had company and I always enjoy cooking up large breakfasts for company. So this morning was no exception. Since there were many mouths to feed in addition to the standard egg dishes, breakfast meats, and fruit, I also made the pancakes below. They were a hit so I thought I would share the recipe with all of you. Hope you enjoy!

Pancake Ingredients:
2 cups all purpose baking flour (you can use whole wheat baking flour but I find it makes the pancakes a lot heavier)
3 tablespoons sugar
1/2 cup milk
1 (8 ounce container) lemon-flavored yogurt
2 eggs
2 tablespoons butter, melted
2 tablespoons lemon juice
2 cups blue berries

Pancake Topping Ingredients:
1/2 cup red currant jelly (we make our own but you can certainly purchase this at most grocery stores)
3 cups berries ( I used a combo of blueberries, blackberries, and strawberries)

** you can use frozen berries but be sure to thaw them well and drain off any excess water**

1. Combine all pancake ingredients in a bowl (except the berries) and mix until smooth.
2. Heat lightly greased griddle or frying pan to 350 degrees or until drops of water sizzle. For each pancake, spoon about 1/4 cup batter onto griddle. Let cook for a few seconds and then add some berries to the pancake. Cook until bubbles form on top and then turn pancakes and finish cooking until cooked through. If they are browning too quickly reduce heat a little bit.
3. Meanwhile, in a sauce pan, melt jelly over medium-low heat. Remove from heat and add berries. Mix until berries are well coated. Serve over warm pancakes.

We like to also either sprinkle with a little bit of confectioners sugar on top or fresh whipped cream.


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