| 2/3 | cup water |
| 1/4 | cup butter or margarine |
| 1 | cup Original Bisquick® mix |
| 4 | eggs |
| 1 | to 2 cans (21 oz each) strawberry pie filling |
| 1. | Heat oven to 400°F. Generously grease 13x9-inch (3-quart) glass baking dish or pan. In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add baking mix all at once; stir vigorously about 1 minute or until mixture forms a ball. Remove from heat. |
| 2. | With spoon, beat in eggs, 2 at a time, until dough is smooth and glossy after each addition. Spread in pan (do not spread up sides). |
| 3. | Bake uncovered 30 to 35 minutes or until puffed and dry in center. Immediately after baking, spread pie filling over pancake. Cut into rectangles. Serve immediately. |
| Not recommended. |
|
| Spoon dollops of whipped cream on pancakes or sprinkle with powdered sugar. |
|
| Top pancakes with sliced bananas and drizzle with caramel ice cream topping. |
|
| Use your favorite fruit pie filling instead of the strawberry. |
Nutrition Information:
360 ( 90); 10g ( 5g, 1g); 120mg; 280mg; 61g ( 1g, 37g); 5g 6%; 6%; 4%; 6% 1 1/2 ; 2 1/2 ; 0 ; 2 4