Strawberry and Blueberry Pancakes

Pancakes filled with fresh strawberries and blueberries, griddled golden brown and topped with lemon infused whipped topping.

Prep Time: 15 min
Cook Time: 5 min

Yield: 4 (2 pancakes each)

8 cups buttermilk pancake batter
1/2 cup lemon whipped topping
1/4 cup fresh strawberries, sliced 1/4 inch
1/4 cup fresh blueberries

Lemon Whipped Topping
1/2 cup whipped topping
1 teaspoon lemon juice

Eggs, Gluten, Milk, Soy, Wheat

Nutritional Information

Lemon Whipped Topping: In a bowl combine ingredients until well blended.
For Service: In a bowl combine pancake batter, strawberries and blueberries. Fold fruit into batter. Mix well. Preheat griddle to 375 degrees F. Ladle 1/2 cup pancake batter on griddle Cook 1 to 2 minutes or until air pockets form on top of batter. Gently flip pancakes. Cook for another 1 to 2 minutes or until lightly golden. Top with1 tablespoon lemon whipped topping.