This is a winning recipe. In fact, it was the Grand Prize Winner, last year, in a Better with Bisquick Recipe Contest. Ever since I first tasted it, I’ve been planning to make it for breakfast at our cabin. So close to Valentine’s Day, it was the perfect breakfast for Blake and me to make together.
I’ve occasionally written posts about cooking with our grandson, Blake, since he was about 1 ½ years old. Now he is 3 ½ years old, and all the cooking and baking we do together has turned him into a real cook. For Christmas, all he wanted was a “kitchen” of his own. Here he is with some new bakeware he received as a gift.
On to the recipe. Start with Bisquick mix and add some cocoa, sour cream, milk and eggs to it. Then add chocolate chips.
Fold in the chocolate chips unitl they are well mixed in the batter.
For each pancake, use scant 1/4 cup batter. The batter is very thick and so, you will have to spread it with a rubber spatula to 4 inches in diameter. This is the step when Blake lost interest in our cooking. I told him he had to stay away from the griddle because it was so hot and that Papa or I would flip the pancakes. Well, that's no fun at all.
But I do trust him with a pariring knife if one of us is right there to supervise. He is learning great knife skills and used them to slice 2 cups of strawberries for the top of our pancakes. Notice how Blake curves fingers to prevent cutting himself. Good job, Blake!
Here are our Double-Chocolate Strawberry Pancakes witha a couple of sausages on the side. Maybe our photo isn't as pretty as the photo at the top of this post (taken in our photo studios) but the pancakes still looks delicious to me—and they were.
Double-Chocolate Strawberry Pancakes
Prep Time: 40 Minutes
Start to Finish: 40 Minutes
1 1/2 cups Original Bisquick® mix
1/4 cup unsweetened baking cocoa
1 container (8 oz) sour cream
1/2 cup milk
2 teaspoons strawberry extract or vanilla
2 eggs
1 cup semisweet chocolate chips (6 oz)
Whipped cream or frozen (thawed) whipped topping
2 cups sliced fresh strawberries
Strawberry syrup
1. In large bowl, lightly stir Bisquick mix, cocoa, sour cream, milk, extract and eggs (do not overbeat; mixture should be lumpy). Fold in chocolate chips.
2. Heat griddle to 375°F or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
3. For each pancake, use scant 1/4 cup batter; spread batter with rubber spatula to 4 inches in diameter. Cook pancakes until bubbly on top, puffed and dry around edges, about 2 minutes. Turn and cook other sides until golden brown, about 1 to 2 minutes longer. Top with whipped cream, strawberries and syrup.
5 servings (3 pancakes each)