Lemon Berry Twist Pancakes Recipes

LEMON PANCAKES WITH BERRY TOPPING

Lemon Pancakes With Berry Topping image

I just bought Land O Lakes "Best-Loved Recipes Cookbook and am posting several of the recipes that I want to make in the near future.

Provided by diner524

Categories Breakfast

Time 25m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups baking mix
3 tablespoons sugar
1/2 cup milk
6 ounces lemon yogurt
2 eggs
2 tablespoons butter, melted
2 tablespoons lemon juice
1/2 cup red currant jelly
2 cups fresh strawberries, halved
1 cup blueberries (fresh or frozen, but thawed)

Steps:

Combine all pancake ingredients in medium bowl until smooth.
Heat lightly greased griddle or frying pan to 350°F or until drops of water sizzle. For each pancake, spoon about 1/4 cup batter onto hot griddle; spread to form 4-inch circle. Cook until bubbles form on top (1 to 2 minutes). Turn pancakes; continue cooking until browned (1 to 2 minutes). Keep warm. Repeat with remaining batter,.
Meanwhile, melt jelly in 2-quart saucepan over medium-low heat (2 to 3 minutes). Remove from heat. Add strawberries and blueberries; stir gently to coat. Serve over warm pancakes.
*Substitute 2 cups frozen strawberries, thawed.
Tip:.
For more lemon flavor, add 1 tablespoon freshly grated lemon peel to pancake batter.

Nutrition Facts : Calories 401.1, Fat 12.9, SaturatedFat 5.2, Cholesterol 85.5, Sodium 596.7, Carbohydrate 65.3, Fiber 2.7, Sugar 35.6, Protein 7.8

WW FLUFFY LEMON RICOTTA PANCAKES

WW Fluffy Lemon Ricotta Pancakes image

Got this recipe off of the Weight Watchers site and it turned out so nice thought I'd post. It states "a twist on a favorite breakfast. Great plain but also super topped with mixed berries and a drizzle of lemon juice. On the points Plus is 5 points, I used splenda instead of sugar with good results.

Provided by Bonnie G 2

Categories Breakfast

Time 28m

Yield 6 pancakes, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 eggs, separated
2 tablespoons sugar
2 tablespoons lemon zest, increase to taste
1/2 cup part-skim ricotta cheese

Steps:

Mix flour, baking soda and salt together,.
in another bowl mix egg yolks, sugar lemon zest and ricotta cheese and then mix with dry ingrediants.
Whisk whites until stiff.
Blend whites into batter until just blended.
Spray skillet and heat, pour in batter by 1/4 Cup cook and serve hot.

Nutrition Facts : Calories 199.4, Fat 3.9, SaturatedFat 1.8, Cholesterol 70, Sodium 496.5, Carbohydrate 31.5, Fiber 1.1, Sugar 6.4, Protein 9

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