Ingredients
2
cups Original Bisquick™ mix
1
cup milk
2
eggs, slightly beaten
1/4
cup granulated sugar
3
tablespoons butter, melted
2
tablespoons lemon zest
1
cup fresh blueberries
1/2
cup blueberry spreadable fruit
1/4
cup toasted sliced almonds, if desired
1
tablespoon powdered sugar
Preparation
Heat oven to 425°F. Line 15x10x1-inch jelly roll pan with foil; spray with cooking spray. In large bowl, beat Bisquick™ mix, milk, eggs, granulated sugar and melted butter with whisk until blended. Stir in 1 tablespoon of the lemon zest. Spread in pan. Top with blueberries. Bake 6 minutes.
Spoon teaspoonfuls of blueberry spreadable fruit over pancake batter. Bake 7 to 11 minutes longer or until golden brown and toothpick inserted in center comes out clean.
Sprinkle with powdered sugar. Top with almonds. Top with remaining 1 tablespoon lemon zest. To serve, cut 6 rows by 4 rows. For each serving, place 3 pancakes on individual serving plate.
