A delightful twist on classic pancakes, these zesty lemon pancakes are topped with a luscious mixed berry compote, perfect for a refreshing breakfast or brunch.
Mix the baking mix, sugar, milk, yogurt, eggs, butter, and lemon juice in a bowl until smooth.
Ensure the batter is lump-free for even cooking.
Heat a greased griddle to medium heat. Pour a portion of the batter onto the griddle and spread to form a circle.
Cook until bubbles form on the surface before flipping.
Flip the pancake and cook the other side until golden brown. Repeat with the remaining batter.
Keep the cooked pancakes warm in a low oven.
In a saucepan, melt the jelly over medium heat. Add the strawberries and blueberries, stirring gently to coat.
Adjust the sweetness by adding a touch of honey if desired.
Serve the pancakes topped with the warm berry compote.
Garnish with a sprig of mint for a fresh touch.
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