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Neapolitan Pancakes

Blogger Deborah Harroun of Taste and Tell makes fruit- and chocolate-filled pancakes for a breakfast treat.

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  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

Pancakes

1
cup coarsely chopped strawberries
2
cups Original Bisquick™ mix
1
cup milk
2
eggs
1
teaspoon vanilla
2
tablespoons unsweetened baking cocoa
2
teaspoons sugar
1
tablespoon water
Red food color, if desired

Topping

Chocolate-flavor syrup
Sliced fresh strawberries

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In blender or food processor, place chopped strawberries. Cover; blend until smooth. Set aside.
  • 2 In medium bowl, stir together Bisquick mix, milk and eggs just until combined. Divide batter evenly among 3 small bowls, about 3/4 cup each.
  • 3 To 1 bowl, stir in vanilla. To second bowl, stir in cocoa, sugar and water. To third bowl, stir in 1/4 cup of the strawberry puree. (Reserve any remaining strawberry puree for another use.) Add few drops food color to strawberry batter.
  • 4 Spray griddle with cooking spray; heat over medium heat. For each pancake, pour about 1/4 cup of each type of batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown (for vanilla pancakes) or set (for chocolate and strawberry pancakes).
  • 5 To serve, stack 1 chocolate pancake, 1 vanilla pancake and 1 strawberry pancake on each plate. Top with chocolate syrup and sliced strawberries.

EXPERT TIPS

Expert Tips

Use a 1/4-cup measuring cup to ensure pancakes are the same size.

Substitute raspberries for the strawberries for a different flavor!

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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