Lemon pancakes that have just a hint of lemon and fresh sweet berries to create an elegant twist to plain pancakes.
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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 large Land O Lakes® Eggs
2 tablespoons Land O Lakes® Butter, melted
2 tablespoons lemon juice
1 tablespoon freshly grated lemon zest
1/2 cup red currant jelly
2 cups fresh strawberries, halved
1 cup fresh or frozen blueberries, thawed
*Substitute 2 cups frozen strawberries, thawed.
Combine flour, powdered sugar, baking soda and baking powder in bowl.
Combine all remaining pancake ingredients in another 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.
Spoon 1/4 cup batter for each pancake onto hot griddle; spread to form 4-inch circle. Cook 1-2 minutes or until bubbles form on top. Turn pancakes; continue cooking 1-2 minutes or until browned. Keep warm. Repeat with remaining batter.
Melt jelly in 2-quart saucepan over medium-low heat. Remove from heat. Add strawberries and blueberries; stir gently to coat. Serve over warm pancakes.