Lemon-Berry Twist Pancakes
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
1. 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).
2. 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.
3. Serve pancakes with butter and syrup; garnish with additional berries.
Recipe shared from: http://www.bettycrocker.com/recipes/lemon-berry-twist-pancakes/682f35dc-8a11-436d-8c33-a1a424a5375b