Double-Chocolate Strawberry Pancakes

 

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-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.