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.
Explore reviews fromour online community
Wondered if they would be good as waffles, Thanks Crystal.
Hi Joy, pancake batter is a little bit different than waffle batter, so we wouldn't suggest trying to put it in a waffle maker. However, we do have a waffle recipe with lemon zest - search "Sun Honey Waffles" on our website and the recipe will pop up. Happy baking!
I was a little short on lemon peel, but I don't think that would have saved this recipe. Won't make it again.
I make these pancakes all the time. I've even made them into waffles, and they are delicious everytime. My husband and son love them, and they are very easy. Happy eating!!
nice fresh flavor, a little heavy