Ingredients

Instructions

Combine raspberries and 2 tablespoons water in a small non-aluminum saucepan. Cook over medium heat for about 5 minutes or until berries soften. Press the berry mixture through a sieve, discarding the seeds.

Combine raspberry puree and 3 tablespoons water, brown sugar, cornstarch, lemon juice, and strawberries in a saucepan; cook over medium heat until thickened, 3 to 5 minutes. Stir in blueberries, if desired.

Heat griddle or skillet to medium heat (350ºF). Spray lightly with no-stick cooking spray. Combine egg, milk, and muffin mix in a medium bowl; stir just until large lumps disappear (the batter will be thin). For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook for 1 to 2 minutes or until pancakes begin to look dry around the edges. Turn and cook for 1 to 2 minutes or until golden brown. Serve topped with Mixed Berry Sauce.