Lemon Pancakes With Fresh Berries

• 2 1/3 cups all-purpose flour
• 1/3 cup powdered sugar
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 cup milk
• 1 cup sour cream
• 2 Land O Lakes Eggs
• 2 tablespoons Land O Lakes Butter, melted
• 2 tablespoons lemon juice
• 1 tablespoon freshly grated lemon zest
• 1/2 cup red currant jelly
• 2 cups fresh strawberries, halved*
• 1 cup fresh or frozen blueberries, thawed

1. Combine flour, powdered sugar, baking soda and baking powder in bowl.
2. Combine all remaining pancake ingredients in another bowl; mix until smooth.
3. Stir sour cream mixture into flour mixture until well mixed (batter will be thick).
4. Heat lightly greased griddle or frying pan to 350F or until drops of water sizzle.
5. Spoon 1/4 cup batter for each pancake onto hot griddle; spread to form 4-inch circle.
6. Cook 1-2 minutes or until bubbles form on top.
7. Turn pancakes; continue cooking 1-2 minutes or until browned.
8. Keep warm.
9. Repeat with remaining batter.
10. Melt jelly in 2-quart saucepan over medium-low heat.
11. Remove from heat.
12. Add strawberries and blueberries; stir gently to coat.
13. Serve over warm pancakes.
14. *Substitute 2 cups frozen strawberries, thawed.

flour, powdered sugar, baking soda, baking powder, milk, sour cream, eggs, butter, lemon juice, freshly grated lemon zest, red currant, fresh strawberries, blueberries

Taken from www.landolakes.com/recipe/2342/lemon-pancakes-with-fresh-berries (may not work)