Lemon Berry Twist Pancakes Recipe

Ingredients

1

                        cup Original Bisquick™ mix

1

egg

1

cup milk

Grated peel and juice of 1 lemon

1/4

teaspoon ground cardamom

1

teaspoon vanilla

1/4

cup fresh blueberries

1/4

cup fresh raspberries

Butter and real maple syrup

Additional fresh berries, if desired

Preparation

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).

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

Serve pancakes with butter and syrup; garnish with additional berries.

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