From PILLSBURY BAKING
Makes 12 slices
It’s like a glass of cool raspberry lemonade in a fun-to-eat snack bar.
2 1/2 cups PILLSBURY FUNFETTI Complete Pancake Mix
1/2 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
6 oz. frozen raspberries, thawed or 6 ounces fresh raspberries
1 lemon, zested and juiced
1/2 cup powdered sugar
1.Preheat oven to 350 degrees.
2.Coat a 9 x 9 inch baking pan with nonstick spray.
3.Combine pancake mix and sugar in a large bowl and whisk until well combined.
4.Whisk together milk, egg, sour cream, vanilla extract, lemon zest, and 2 tablespoons of lemon juice in a second bowl. Reserve any remaining lemon juice for glaze.
5.Add to dry ingredients and mix until only a few lumps remain. Fold in raspberries gently. Pour into prepared pan.
6.Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan.
7.Stir together remaining lemon juice and powdered sugar in a small bowl. Add water by the teaspoon until glaze is thin enough to spoon over top of cooled coffee cake.
Find this recipe and more holiday treats at pillsburybaking.com