| 3 | cups sliced strawberries |
| 1/4 | cup sugar |
| 2 | cups Original Bisquick® mix |
| 1 | cup milk |
| 2 | tablespoons sugar |
| 1 | teaspoon vanilla |
| 2 | eggs |
| 1 1/2 | cups whipping (heavy) cream, whipped |
| 1. | Mix strawberries and 1/4 cup sugar; set aside. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.) |
| 2. | Stir Bisquick, milk, 2 tablespoons sugar, the vanilla and eggs until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. |
| 3. | Cook until edges are dry. Turn; cook until golden. To serve, layer pancakes, strawberries and cream. Makes 12 pancakes. |
| No changes. |
|
| Keep pancakes warm while you finish flipping. Wrap pancakes in aluminum foil and place in a 300ºF oven. |
|
| With so many fresh fruits available year-round, you don’t have to limit yourself to strawberries. Just imagine the possibilities: blueberries and cream, peaches and cream, bananas and cream. The choices are endless! |
|
| For uniformly shaped pancakes, pour the batter from an ice-cream scoop or 1/4 cup measure. |
Nutrition Information:
670 ( 360 ); 40 g ( 21 g); 210 mg; 950 mg; 70 g ( 4 g); 12 g 26 %; 100 %; 26 %; 14 %