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Prep 15min
Total40min
Servings15
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Ingredients
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
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Steps
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-low 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.
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Batter is somewhat thick; add more milk for thinner pancakes, if desired.
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