Lemon and Raspberry Pancake Recipe

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We are lucky enough to have a lemon tree that provides us with a plethora of fresh lemons all year long. I love squeezing the juice from the homegrown lemons into my water every morning and then using them to create delicious dishes for my children. We recently received a gift package from T-fal to celebrate National Pancake Day that included HungryJack products, and I immediately thought that the kids would love it if I made them lemon and raspberry pancakes for their Sunday morning breakfast.

I got up early and walked into the garden to pick the best lemon and berries to make the recipe. I substituted the water that was recommended on the back of the HungryJack pancake mix with the lemon juice to create the most flavorful pancakes that I have ever made. While making the pancakes, I fell in love with the T-fal non-stick frying pan that came in my care package. It has ThermospotTM technology that lets me know when the pan was at the perfect temperature to start making my pancakes – I don’t know how I have lived without this technology before.

Lemon and Raspberry Pancake Recipe

Ingredients:
1 cup of HungryJack pancake mix
3/4 cup fresh lemon juice
1 cup fresh raspberries
whip cream, powdered sugar or syrup

Directions:
1. In you stand mixer, beat the raspberries.

2. Add the HungryJack mix and lemon juice.

3. Use the mixer to perfectly blend the ingredients.

4. Using a T-fal non-stick frying pan, heat the pan to the perfect temperature.

5. Add the pancake mixer, and cook until done.
6. Top with powdered sugar, whip cream and/or syrup

(I found that the pancakes had enough flavor that they didn’t need syrup)

Enjoy making these sweet and delicious pancakes with your children.