Prep Time:  10 minutes   |    Cook Time:  20 minutes   |    Total Time:  30 minutes   |    Servings:  8 pancakes

Ingredients:

• 1 1/3 cups  Friendly Farms  2% Milk
• 4 tablespoons lemon juice, divided
• 2 tablespoons lemon zest
• 4 cups raspberries
• 1 cup  Specially Selected  100% Pure Maple Syrup
• 2 cups  Baker’s Corner  All Purpose Baking Mix
• 1  Goldhen  Large Egg
• 2 tablespoons  Baker’s Corner  Granulated Sugar
• 1 teaspoon  Stonemill  Pure Vanilla
• Carlini  Canola Cooking Spray

Directions:

1. Preheat griddle to 400°.
2. Combine milk and 2 tablespoons lemon juice in a small bowl to create buttermilk. Let sit for 10 minutes or until thickened.
3. In a medium saucepan, combine remaining 2 tablespoons lemon juice, lemon zest, raspberries and syrup. Cook over low heat for 20 minutes or until thickened, stirring occasionally. Reserve and keep warm.
4. In a medium bowl, combine buttermilk, baking mix, egg, sugar and vanilla. Mix until smooth.
5. Coat griddle with cooking spray. Using a 1/4 cup measure, scoop batter onto griddle. Cook until bubbles form on surface, flip and cook for 1 minute or until insides are cooked through.
6. Serve pancakes with warm raspberry syrup.

TIP: Using a heart-shaped cookie cutter, cut a heart shape from cooked pancakes. Sprinkle powdered sugar over pancakes for extra sweetness.      

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen