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Very Berry Pancakes With Mixed Berries And Maple Yogurt Topping Recipe

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Kitchen Daily
Related tags
brunch low fat nut free vegetarian memorial day
Nutrition per serving    (USDA % daily values)
CAL
1156
FAT
97%
CHOL
72%
SOD
171%

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Ingredients for 4 servings

MAPLE-YOGURT TOPPING:

2 1/4 cups shaken buttermilk, plus more for loosening batter if necessary

1/2 teaspoon salt

Melted butter for cooking pancakes

2 tablespoons butter, melted and slightly cooled

1 tablespoon lemon juice

2 teaspoons baking powder

2 teaspoons sugar

finely grated zest of 1 lemon

1/4 cup maple syrup

2 cups all purpose flour

2 eggs, beaten

PANCAKES:

1 teaspoon baking soda

MIXED BERRIES:

1/2 cup frozen or fresh blueberries

2 cups plain yogurt

2 cups sliced berries (strawberries, raspberries, blackberries, blueberries)

2 tablespoons sugar

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