Lemon Pancakes With Berry Topping - cooking recipe

Ingredients

Pancakes
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
Topping
1/2 cup red currant jelly
2 cups fresh strawberries, halved
1 cup blueberries (fresh or frozen, but thawed)

Preparation

Combine all pancake ingredients in medium bowl until smooth.
Heat lightly greased griddle or frying pan to 350\u00b0F 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.